Servings: 2 as a main course, 4 as a side dish
It’s a fruit salad and green salad on one platter. Roasting enhances the natural sweetness of the apples, pears and beets, paired with tangy goat cheese and crunchy pecans.
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Fabulous flavourful combination! Perfect for a fall salad. I made a few substitutions. I used extra virgin olive oil, dried cranberries instead of cherries and I left the shallots and ginger raw and didn't saute them. Oh and I candied the nuts by toasting them with caramelized sugar. The roasted pears and beets really elevates the salad.
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