Fruity Harvest Salad

Name: Thermomix recipe: Fruity Harvest Salad
Prep time: 20 min
Cook time: 1 h
Ingredients: 4 beetroot, peeled and quartered; 3 large spanish onions, peeled and cut into 8 wedges; 3 large pears, peeled and cut into wedges; 3 large nectarines, cut into wedges; 50 Grams Extra Virgin Olive Oil (EVOO); 2 Tablespoons brown sugar; 2 Tablespoons balsamic vinegar; pink salt flakes and freshly ground black pepper to taste; 4 - 6 Handfuls mixed salad leaves; 150 Grams toasted pecans or walnuts; 200 Grams wheel of triple cream brie; 1 Batch Hey Pesto; 80 Grams fresh lemon juice; Extra Virgin Olive Oil (EVOO) as needed

Make on Fresco

Serves 8 Prep Time 20 minutes Cook Time 1 hours Rated: Print

Delicious and different, this salad is ideal served with a roast pork, and all the crackle! No need for applesauce, just pass the gravy!

Well I have always been fruity, just ask my kids! They barely cope with the idea of fruit in something savoury, but we persist and then suddenly my daughter announces that this is her favorite salad of all…I personally LOVE the nectarines. Roasted, sticky, with a few grains of salt, there is nothing quite like them. This is lovely served with a roast pork. The fruit replaces the need for apple sauce and lifts the family roast to a whole new level. Enjoy :)

Need

Salad
4 beetroot, peeled and quartered
3 large spanish onions, peeled and cut into 8 wedges
3 large pears, peeled and cut into wedges
and/ or
3 large nectarines, cut into wedges
50 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
pink salt flakes and freshly ground black pepper to taste BUY
4 - 6 Handfuls mixed salad leaves
150 Grams toasted pecans or walnuts
200 Grams wheel of triple cream brie
Dressing
1 Batch Hey Pesto Recipe
80 Grams fresh lemon juice
Extra Virgin Olive Oil (EVOO) as needed BUY

Do

1: Preheat oven to fan forced 220 degrees Celcius.
2: Place cut up beetroot and onions in lined shallow roasting dish.
3: In separate dish place pears and nectarines. Divide sugar, vinegar and oil evenly between the dishes and toss through gently.
4: Roast for 1 hour or until vegetables are tender and all liquid is almost evaporated. (The pears or nectarines do not need as much time as the beetroot and onions, so roasting them for 30 minutes should suffice.)
5: Cool veggies and fruit separately to preserve colours.
6: Assemble salad by tossing dressing through the greens.
7: Top with roasted beets, onions, fruit, the nuts and sliced cheese.
8: Dressing;
9: Place all ingredients into Thermomix bowl and blend for 10 sec/speed 4.

Toss gently and drizzle with dressing.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!