Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for special holidays.
—JAYE BEELER GRAND RAPIDS, MI
PREP: 10 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 10 SERVINGS (1 CUP EACH)
3 medium fresh beets (about 1 pound)
1 package (5 ounces) spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
1/2 cup grape tomatoes, halved
1/2 cup yellow grape tomatoes or pear tomatoes, halved
1/2 cup garbanzo beans or chickpeas, rinsed and drained
1/2 cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
CHERRY VINAIGRETTE
1/2 cup tart cherry preserves
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove the foil; cool completely. Peel beets and cut into 1/2-in. pieces.
2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk the vinaigrette ingredients until blended. Serve with salad.