Warm Salad Of Autumn Greens With Plum Vinaigrette Recipe

This Thanksgiving-worthy recipe from Fine Cooking creates a luscious first course with a unique and unforgettable plum vinaigrette. Warm, slightly wilted autumn greens are tossed in a vibrant dressing, creating a symphony of fall flavors. Perfect as a starter for your holiday feast or a light yet satisfying weeknight meal.

Prep Time 20 mins
Cook Time 30 mins
Calories 174.3 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Warm Salad Of Autumn Greens With Plum Vinaigrette 53

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Warm Salad Of Autumn Greens With Plum Vinaigrette

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Warm Salad Of Autumn Greens With Plum Vinaigrette? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Warm Salad Of Autumn Greens With Plum Vinaigrette

  1. **Make the Plum Vinaigrette (Up to 1 week ahead):**
  2. In a blender, combine 1/2 cup plum preserves, 1/4 cup red wine vinegar, and 1 tablespoon Dijon mustard. Pulse until smooth.
  3. With the blender running, slowly drizzle in 3/4 cup extra virgin olive oil until emulsified.
  4. Add 1 tablespoon finely chopped shallots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse briefly to combine.
  5. Transfer to a jar or bottle and refrigerate.
  6. **Prepare the Greens (Up to 4 days ahead):**
  7. Remove stems from 5 oz baby spinach and 5 oz chard. Cut chard into 1/2-inch wide strips.
  8. Trim the bottoms off 5 oz frisée or escarole.
  9. Combine all greens, wash thoroughly, and spin dry in a salad spinner.
  10. Wrap loosely in damp paper towels and store in sealed zip-top bags in the refrigerator. Greens will stay fresh for up to 5 days.
  11. **Assemble the Salad (Just before serving):**
  12. Bring the vinaigrette to room temperature.
  13. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
  14. Add 1/3 of the greens and 1/4 cup toasted walnuts or pecans. Season with salt and pepper.
  15. Sauté for 1-2 minutes, stirring constantly, until leaves are slightly wilted.
  16. Drizzle with a little vinaigrette and toss gently with tongs.
  17. Transfer to a serving platter.
  18. Repeat steps 10-14 with the remaining greens in two more batches, adding more olive oil as needed.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

2g

Fat

6g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Sweets & Sides Side Dishes American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Salads Vegetables Fall Holiday Event Salad Dressings Thanksgiving Seasonal Greens