Fruity Harvest Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 20mins
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- Serves
- 8
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- Calories
- 623
Delicious and different, this salad is ideal served with a roast pork, and all the crackle! No need for applesauce, just pass the gravy!
Inspired by: https://tenina.com/recipes/harvest-saladrecipe updated 12 Jan 2022
Ingredients
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- Fresh beetroot
- 4
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- Yellow onion
- 3
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- Pear
- 3
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- Nectarine
- 3
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- Black pepper
- as needed
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- Pecan halves
- 150 g
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- Extra virgin olive oil
- 50 g
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- Brown sugar
- 3 tablespoons
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- Balsamic vinegar
- 3 tablespoons
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- Pesto
- 300 g
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- Lemon juice
- 80 g
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- Extra virgin olive oil
- as needed
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- Pink himalayan salt flakes
- as needed
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- Mixed salad leaves
- 120 g
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- Brie
- 200 g
Tools
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Oven
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Parchment paper
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TM5
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Large serving bowl
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Large roasting dish
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Tm5 bowl
Step preview
- Pre-heat oven - fan forced 220°C
- Line a clean large roasting dish with parchment paper
- Add fresh beet and yellow onions to the large roasting dish
- Add extra virgin olive oil, brown sugar and balsamic vinegar to the roasted vegetables
- Toss gently
- Line a clean large roasting dish with parchment paper
- Add pear and nectarine to the large roasting dish
- Add extra virgin olive oil, brown sugar and balsamic vinegar to the fruit
- Toss gently
- Roast until tender - 1 hr, 220°C
- Cool veggies and fruit separately to preserve colours
- Add pesto, lemon juice, extra virgin olive oil, pink Himalayan salt flakes and black pepper to the TM bowl
- Blend with MC on - 10 sec, speed 4
- Add mixed salad leaves to a clean large serving bowl
- Drizzle salad with dressing
- Toss with slotted spoon
- Top with roasted beets, onions, fruit, the nuts and sliced cheese