Fruity Harvest Salad
Serves
8
Total Time
1hrs 20mins
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!
- Fresh beet4peeled, quartered
- Yellow onion3large, peeled, cut into wedges
- Pear3large, peeled, cut into wedges
- Nectarine3large, cut into wedges
- Black pepperas neededfreshly ground
- Pecan halves150 gtoasted
- Extra virgin olive oil50 g
- Brown sugar3 tablespoons
- Balsamic vinegar3 tablespoons
- Pesto300 g
- Lemon juice80 g
- Extra virgin olive oilas needed
- Pink himalayan salt flakesas needed
- Mixed salad leaves120 g
- Brie200 gsliced
Ingredients
- 1. Pre-heat oven - fan forced 220°C
- 2. Line a clean large roasting dish with parchment paper
- 3. Add fresh beet and yellow onions to the large roasting dish
- 4. Add extra virgin olive oil, brown sugar and balsamic vinegar to the roasted vegetables
- 5. Toss gently
- 6. Line a clean large roasting dish with parchment paper
- 7. Add pear and nectarine to the large roasting dish
- 8. Add extra virgin olive oil, brown sugar and balsamic vinegar to the fruit
- 9. Toss gently
- 10. Roast until tender - 1 hr, 220°C
- 11. Cool veggies and fruit separately to preserve colours
- 12. Add pesto, lemon juice, extra virgin olive oil, pink Himalayan salt flakes and black pepper to the TM bowl
- 13. Blend with MC on - 10 sec, speed 4
- 14. Add mixed salad leaves to a clean large serving bowl
- 15. Drizzle salad with dressing
- 16. Toss with slotted spoon
- 17. Top with roasted beets, onions, fruit, the nuts and sliced cheese
Method
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