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.
Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?