Harvest colors of beet, pecan, pear and mixed leaves salad with pesto drizzle and chunks of creamy brie
As seen in: Healthy Thermomix Salads

Thermomix Fruity Harvest Salad

by Tenina Holder
posted 23 Sep, 2019 (last updated 08 Jul, 2020)
  • Serves icon
    Serves
    8
  • Total Time icon
    Total Time
    1hr 20mins
  • Calories icon
    Calories
    593

Our Fruity Harvest Salad is a wonderful addition to any table. This recipe makes 8 portions, so serve it family style and let people dig in – either as a side (to something like pork or steak) or just as a main course. Its unique character makes it perfectly acceptable independent of anything else, with a well balanced flavor. Roasting both vegetables and fruits will multiply their flavors tenfold, sweet and savory, with nutty and salty pesto adding some equilibrium. Toss in some pecans for crunch and some brie for luxury and you're good to go.

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As seen in: Healthy Thermomix Salads

INGREDIENTS

  • Fresh beet icon
    Fresh beet
    4 (18.00oz/510g)
    peeled, quartered
  • Yellow onion icon
    Yellow onion
    3 (14.82oz/420g)
    peeled, cut into wedges
  • Pear icon
    Pear
    3 (17.46oz/495g)
    peeled, cut into wedges
  • Nectarine icon
    Nectarine
    3 (0.11oz/3g)
    cut into wedges
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Pecan halves icon
    Pecan halves
    5.29oz/150g (about 1½ cups)
    toasted
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Brown sugar icon
    Brown sugar
    2 tbsp (0.84oz/24g)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (1.00fl oz/33g)
  • Pesto icon
    Pesto
    10.58oz/300g (about 1¼ cups)
  • Lemon juice icon
    Lemon juice
    2.82oz/80g (about 2¾)
  • 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 4.23oz/120g)
  • Brie icon
    Brie
    7.05oz/200g (about ¾ cup)
    sliced

METHOD

  1. Pre-heat oven - 220°C
  2. Line a clean large roasting dish with parchment paper
  3. Add fresh beet 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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