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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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