Roasted Plum and Spiced Sunflower Seed Salad

I was recently given a large bag of plums, and was trying to figure out ways to use them creatively...so I came up with a salad that used the wonderful stone fruits!  I roasted them in the oven, until they were sweet, and combined them with some salad greens, and golden raisins, and tossed it with a dijon maple vinaigrette.  But it still needed something, so I was looking in the fridge to figure out what type of nuts I would like best on the salad, and came across some sweet and spiced sunflower seeds I had made previously that week.  I don't use sunflower seeds very often in a salad, but they were delicious!  Especially with all of the wonderful spices along with the sweet plums and raisins in the salad and the tangy vinaigrette!  It all ended up being a wonderful way to use up the plums...now I will have to go buy some to make it again...

Roasted Plum and Spiced Sunflower Seed Salad

Serves 2

spiced seeds:

1 cup sunflower seeds

1 Tbsp maple syrup

1 Tbsp maple sugar

1/2 Tbsp cinnamon

1/2 tsp cardamom

1/4 tsp nutmeg

1/8 tsp chipotle

1/4 tsp sea salt

2 large or 4 small plums, cut into wedges

olive oil

dressing:
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp maple syrup
1/2 tsp dried thyme
sea salt and freshly ground pepper to taste

1 head butter lettuce, washed, dried well, and torn into bite sized pieces
1/2 cup golden raisins

To make spiced nuts, preheat oven to 375 degrees, line a baking sheet with foil, and spray with non-stick spray. Toss nuts with maple syrup, sugar, spices, and salt, and mix well until nuts are evenly coated.  Spread out on sheet, and roast for about 10-15 minutes until fragrant, and starting to brown.  Remove from oven and let cool.  Increase oven temperature to 475 degrees, and line another baking sheet with foil, and spray with non-stick spray.  Toss plums with just enough oil to lightly coat, and spread out on prepared sheet.  Roast until softened and starting to brown on edges, about 15-20 minutes.  Remove from oven and let cool to room temperature.  Meanwhile, whisk dressing ingredients together.  In a large bowl, combine lettuce, plums, and golden raisins, and pour over dressing.  Toss to coat, and divide between 2 plates.  Sprinkle a few of the nuts over the top of each (you may have extra for a snack later).