Plum, sweet potato and gorgonzola salad recipe

Name: Plum, sweet potato and gorgonzola salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, cut into wedges; 1 garlic clove, finely chopped; 3 tbsp olive oil; 1 fresh fennel bulb, finely sliced; 1 tsp ground cumin; 0.5 tsp ground ginger; 0.5 tsp ground nutmeg; 0.5 tsp chilli flakes; 0.5 tsp smoked paprika; 4 handfuls spinach leaves; 4 plums, halved and pitted; 50 g (1.8oz) gorgonzola, coarsely crumbled; 50 g (1.8oz) toasted pecan nuts

Servings: persons

2 large sweet potatoes, cut into wedges
1 garlic clove, finely chopped
3 tbsp olive oil
1 fresh fennel bulb, finely sliced
1 tsp ground cumin
0.5 tsp ground ginger
0.5 tsp ground nutmeg
0.5 tsp chilli flakes
0.5 tsp smoked paprika
4 handfuls spinach leaves
4 plums, halved and pitted
50 g (1.8oz) gorgonzola, coarsely crumbled
50 g (1.8oz) toasted pecan nuts

1
Pre-heat oven to 150C.
2
Combine the sweet potato, garlic, oil, fennel and spices in a bowl.
3
Season to taste and tip into a roasting tin.
4
Bake for about 30 to 40 minutes until the sweet potato has caramelised and softened.
5
Cool.
6
Drizzle the halved plums with oil and grill for 5 minutes, until nicely marked.
7
Cut into slices.
8
Scrape up the spiced cooking oil and add the 2 tbsp of olive oil.
9
Whisk in the red wine vinegar.
10
Check the seasoning.
11
To serve, divide the spinach leaves between 4 plates.
12
Toss the roasted sweet potato with the dressing and place on top of the spinach.
13
Arrange a few chopped plums on top and scatter with pecans and gorgonzola.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large sweet potatoes, cut into wedges, 1 garlic clove, finely chopped, 3 tbsp olive oil, 1 fresh fennel bulb, finely sliced, and more.

Yes, Plum, sweet potato and gorgonzola salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!