Roasted Plum Vinaigrette
This luscious and innovative recipe takes vinaigrette to the next level by using in-season plums. Use for a fresh summer arugula salad with goat cheese, toasted hazelnuts and some of the roasted ...
Prep this recipe the night before for an on-the-go breakfast that leaves you feeling energized for the busy day ahead.
Ingredients
SERVINGS: 1
Roasted Plums
- 5-6 cut plums (in large chunks)
- 5 tablespoons of balsamic vinegar
- 3 tablespoons of avocado oil
- pinch of salt
Chia Pudding
- 3 tablespoons of chia seeds
- 1 cup unsweetened vanilla almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (to sweeten, if desired)
Instructions
Roasted Plums:
Heat oven to 400 degrees. Toss plums in balsamic vinegar, avocado oil and a pinch of salt.
Roast in the oven for approximately 35 minutes or until they are caramelized (they will shrink in size and a beautiful syrup will develop around them). Allow to cool (10-15 minutes). Once cooled to room temperature, store remaining roasted plums in an airtight container in the fridge for up to a week.
Chia Pudding:
In a bowl or mason jar, combine chia seeds with unsweetened vanilla almond milk and vanilla extract (Note: can also add 1 tablespoon of maple syrup to sweeten if desired).
Mix together and allow to stand for 10 minutes. Mix again, and place in the refrigerator. Chia pudding will be ready to eat within 20 minutes or can be made ahead of time the night before.
Pro Tip: When ready to eat, top with the roasted plums, nuts of choice, hemp hearts for protein or any other “toppers” you might like.
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