Warm Salad of Autumn Greens With Plum Vinaigrette

The first chill of autumn always makes me crave this salad. I remember stumbling upon a similar dish at a small farm-to-table restaurant nestled in the Hudson Valley, the leaves ablaze with color outside the window. The warmth of the slightly wilted greens, the tangy-sweet plum vinaigrette, and the satisfying crunch of roasted chestnuts—it was an autumnal symphony on a plate. I was hooked, and I’ve been making my own version ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 12
• Dietary Type: Gluten-Free

Ingredients

For the plum vinaigrette:

• 5 tablespoons damson plums or 5 tablespoons beach plum preserves
• 1⁄4 cup champagne vinegar or 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup canola oil (or peanut oil)
• 1 tablespoon chopped shallot
• Salt & freshly ground black pepper

For the greens:

• 1 (10 ounce) bag spinach or 1 lb fresh loose spinach
• 3 -4 cups swiss chard (red or green chard is fine, about one bunch) or 3 -4 cups young kale (red or green chard is fine, about one bunch)
• 1⁄2 – 1 lb frisee (1 large or 2 small heads) or 1/2-1 lb escarole (1 large or 2 small heads)
• Chestnuts (roasted, peeled, and quartered)

Equipment Needed

• Blender or Food Processor
• Large Sauté Pan (preferably nonstick)
• Tongs
• Bottle for Dressing Storage
• Salad Spinner

Instructions

1. Prepare the vinaigrette: In a blender or food processor, combine the plum preserves, vinegar, and mustard. Pulse until the mixture is smooth.
2. With the blender or processor still running, slowly drizzle in the canola oil (or peanut oil) until it’s fully incorporated and the dressing is emulsified. This is key for a smooth, stable vinaigrette.
3. Add the chopped shallots, salt, and pepper to taste. Pulse briefly just to combine; you want the shallots to retain a bit of texture.
4. Transfer the vinaigrette to a bottle and refrigerate until ready to use. This allows the flavors to meld and deepen.
5. Prepare the greens: If using fresh spinach, remove the stems. For the swiss chard (or kale), remove the stems and cut the leaves into strips about 1/2 inch wide. This ensures even cooking and a pleasant texture.
6. For the frisée (or escarole), cut off the bottoms of the heads.
7. Wash and dry the greens: Combine all the greens in a large bowl. Wash them thoroughly under cold running water to remove any grit or dirt. Use a salad spinner to dry the greens completely. Excess moisture will prevent the greens from wilting properly in the pan.
8. Store the greens: Wrap the washed and dried greens loosely in damp (not wet) paper towels and store them in sealed zip-top bags in the refrigerator. This will help them stay fresh for up to 5 days.
9. Sauté the greens: Bring the plum vinaigrette to room temperature before using. This will allow the flavors to fully develop.
10. In a very large sauté pan (preferably nonstick), heat about 1 tablespoon of olive oil over medium-high heat. The pan should be hot enough so the greens wilt quickly without steaming.
11. Add one-third of the greens to the hot pan, along with one-third of the roasted chestnuts, and a pinch of salt and pepper.
12. Sauté for 1 to 2 minutes, stirring constantly, until the leaves are slightly wilted but still retain some texture. Be careful not to overcook them, or they will become mushy.
13. Drizzle a little of the plum vinaigrette over the greens in the pan. Toss lightly with tongs to coat evenly.
14. Transfer the sautéed greens and chestnuts to a serving platter.
15. Repeat steps 10-14 with the remaining greens and chestnuts in two more batches, adding only enough olive oil to the pan as needed to sauté. This prevents the salad from becoming too oily.

Expert Tips & Tricks

• Don’t overcrowd the pan: Sautéing the greens in batches ensures that they wilt evenly and don’t steam.
• Taste as you go: Adjust the amount of plum vinaigrette according to your preference. You want just enough to coat the greens lightly without making them soggy.
• Roast your own chestnuts: Roasting chestnuts at home is surprisingly easy and adds a lovely depth of flavor. Score an “X” on the flat side of each chestnut, then roast at 400°F (200°C) for about 20-30 minutes, or until the shells split open. Let them cool slightly before peeling.
• Make ahead: The vinaigrette can be made several days in advance and stored in the refrigerator. The greens can also be washed, dried, and stored as described above. This makes assembly quick and easy when you’re ready to serve.

Serving & Storage Suggestions

Serve the warm salad immediately after sautéing. The contrast between the warm greens and the slightly tangy vinaigrette is best when the salad is freshly made. Garnish with a few extra roasted chestnuts for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the greens will lose some of their crispness. Reheat gently in a sauté pan or microwave before serving. The dressing can be stored separately for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	174.3 kcal	N/A
Calories from Fat	165 g	95%
Total Fat	18.4 g	28%
Saturated Fat	1.3 g	6%
Cholesterol	0 mg	0%
Sodium	52.4 mg	2%
Total Carbohydrate	2.7 g	0%
Dietary Fiber	1.4 g	5%
Sugars	0.7 g	2%
Protein	1.1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: This recipe is naturally vegan.
• Nut-Free: Omit the chestnuts for a nut-free version. Consider adding toasted pumpkin seeds or sunflower seeds for added texture.
• Different Greens: Feel free to experiment with other autumn greens, such as radicchio or dandelion greens.
• Fruit Variations: If you can’t find damson or beach plum preserves, try using fig jam or apple butter in the vinaigrette. You may need to adjust the amount of vinegar depending on the sweetness of the substitute.
• Cheese Addition: For a non-vegan option, crumbled goat cheese or shaved Parmesan would be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: While fresh spinach is preferred for its texture, you can use frozen spinach in a pinch. Be sure to thaw it completely and squeeze out any excess moisture before sautéing.

Q: What if I don’t have champagne vinegar?
A: White wine vinegar is a perfectly acceptable substitute for champagne vinegar in the plum vinaigrette. The flavor difference is subtle.

Q: How do I know when the greens are done?
A: The greens are done when they are slightly wilted but still retain some texture and color. Avoid overcooking them, or they will become mushy.

Q: Can I make the vinaigrette without a blender?
A: Yes, you can whisk the vinaigrette by hand. Just be sure to whisk vigorously and slowly drizzle in the oil to emulsify the dressing.

Q: Can I add other vegetables to the salad?
A: Absolutely! Roasted butternut squash, sweet potatoes, or Brussels sprouts would be delicious additions to this autumn salad.

Final Thoughts

This Warm Salad of Autumn Greens with Plum Vinaigrette is a delightful way to celebrate the flavors of the season. The combination of slightly bitter greens, sweet-tart vinaigrette, and crunchy chestnuts is simply irresistible. I encourage you to try this recipe and make it your own by experimenting with different greens, fruits, and nuts. It’s a versatile dish that is perfect as a first course, a light lunch, or a side dish for your next holiday gathering. I’d love to hear how you adapt it and what pairings you discover!