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Harvest Salad with Cherry Vinaigrette

TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD: 10 servings (1 cup each).
Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan

Ingredients

  • 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 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

Directions

  • 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 foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  • 2. In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
  • 3.

Nutrition Facts

1 cup salad with about 1 tablespoon vinaigrette: 181 calories, 10g fat (2g saturated fat), 4mg cholesterol, 229mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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