Name: Plum-Spinach Salad with Curried Lentils
Prep time: 15 min
Total time: 50 min
Ingredients: ⅔ cup dry yellow lentils (4 oz.), rinsed and sorted; 2 teaspoons curry powder; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 8 fresh plums, halved and pitted; ⅓ cup orange juice; 3 tablespoons white wine vinegar; 1 teaspoons Dijon mustard; 1 6-oz. package fresh baby spinach; ½ cup sliced scallions; ¼ cup chopped fresh Italian parsley; 2 tablespoons chopped toasted walnuts

Prep-time: 15 minutes / Ready In: 50 minutes
Makes 12 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

Crispy curried lentils are a clever and unexpected addition to this show-stopping dish. The fragrant Indian spices pair perfectly with sweet plums and a zingy citrus vinaigrette to create a meal that’s light but filling. Top it all off with toasted walnuts (or pumpkin seeds, if you are allergic to nuts) and presto—you’ve got a crave-worthy salad ready to eat.

By Shelli McConnell, Sep 2, 2021

Ingredients

⅔ cup dry yellow lentils (4 oz.), rinsed and sorted
2 teaspoons curry powder
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 fresh plums, halved and pitted
⅓ cup orange juice
3 tablespoons white wine vinegar
1 teaspoons Dijon mustard
1 6-oz. package fresh baby spinach
½ cup sliced scallions
¼ cup chopped fresh Italian parsley
2 tablespoons chopped toasted walnuts

Instructions

In a medium saucepan combine lentils and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until lentils are tender; drain well. In an extra-large nonstick skillet combine lentils, curry powder, salt, and pepper. Cook over medium- high about 10 minutes or until lentils are toasted and crisp, stirring frequently. (Lentils will stick at first but will release from the pan as they crisp.) Spread lentils on a baking sheet; let cool.
For dressing, in a blender or food processor combine one of the plums, the orange juice, vinegar, and mustard. Cover and blend until smooth.
Cut the remaining plums into wedges. In a bowl toss together spinach, plum wedges, and scallions. Add dressing; toss to coat. Arrange on plates. Top with lentils, parsley, and walnuts.

tags:

gluten-free

(3)

6 Comments

Comments (6)

(5 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Rachel10 months ago

Do you think thawed frozen plums would work in this recipe?

Lea2 years ago

This looks delicious!! I enjoy putting a lot of different veggies and fruits in a salad but never would have thought to put plums in a salad. I am looking forward to trying this. Thank you!! I’ve pinned this.

Lydia2 years ago

So good and -so- easy! Love it.

TL2 years ago

Excellent- flavors work well together. I had this salad 3 days in a row.

Teamsnewman2 years ago

Which dressing would go well with this?

TL2 years ago

The dressing is in the recipe. So good!

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author