Fruity Harvest Salad

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    593
based on 1 ratings

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-salad

recipe updated 8 Jul 2020

Ingredients

  • Fresh beetroot icon
    Fresh beetroot
    4 (about 510.4 g)
  • Yellow onion icon
    Yellow onion
    3 (about 420 g)
  • Pear icon
    Pear
    3 (about 495 g)
  • Nectarine icon
    Nectarine
    3 (about 426 g)
  • Black pepper icon
    Black pepper
    as needed
  • Pecan halves icon
    Pecan halves
    150 g (about 1 ½ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    25 g (about 1 ⅞ tbsp)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (about 16.5 g)
  • Pesto icon
    Pesto
    300 g (about 1 ¼ cups)
  • Lemon juice icon
    Lemon juice
    80 g (about 2 ¾)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Mixed salad leaves icon
    Mixed salad leaves
    5 cups (about 120 g)
  • Brie icon
    Brie
    200 g (about ¾ cup)

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Large roasting dish
  • kCook icon Large roasting dish
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 220°C
  2. Line a clean large roasting dish with parchment paper
  3. Add fresh beetroot and yellow onion 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. Let cool
  12. Add pesto, lemon juice, extra virgin olive oil, sea salt and black pepper to the TM5 bowl
  13. Fit TM5 bowl to TM5
  14. Blend - approx 10 sec, speed 4
  15. Add mixed salad leaves to a clean large serving bowl
  16. Drizzle salad with dressing
  17. Toss with slotted spoon
  18. Serve roasted vegetables with salad
  19. Serve fruit with salad
  20. Top with pecan halves and brie
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