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Harvest Salad - Salad Girl Organic Dressings

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Ingredients:

5 oz organic mixed baby greens
16 tri-colored whole organic carrots, peeled
2 medium sized organic red beets, peeled - cut into 1/4s
4 medium ripe but firm organic golden bartlett pears
1 4 oz package Patience Fruit & Co dried organic cranberries
1 1/2 cups large grated Sartori Merlot Bellavitano Cheese
1 1/2 cups raw walnuts tossed with 1/2 tsp olive oil and pinch of sea salt

Directions:

  1. pre-heat oven to 375 degrees
  2. Line 18x24 bar pan with parchment paper. Toss carrots, beets, & onions with tsp olive oil, salt, and pepper. Lay out evenly on pan.
  3. Roast for 45-50 minutes, let cool and then cut into bite sized pieces keeping the red beets separated - drizzle with Salad Girl Pomegranate Pear Organic Vinaigrette and put in fridge until rady to plate or platter salads.
  4. Arrange greens on plates or a platter. Sprinkle with cheese, cranberries, and decorate with roasted veggies and pears and walnuts, and just before serving, drizzle with Salad Girl Pomegranate Pear Organic Vinaigrette. Enjoy!
  5. * recipe from Salad Girl Organic Organic Dressings - https://www.saladgirl.com/pages/salad-girl-recipe-cards
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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