Prune Warm Winter Salad

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Prune Warm Winter Salad

Print Recipe

Silky melting goat’s cheese and sweet beets are a well-known combination, but top with gently roasted walnuts and slivers of plump Prunes, then toss in a prune-juice-based dressing, and you have a whole new winter favourite!

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R256

Ingredients

Units Scale

2 large handfuls (about 60g) of whole walnuts, roughly chopped
200g round of goat’s cheese, cut into four thick slices
8 handfuls of mixed leaves (suggest watercress, baby-spinach, and lambs lettuce)
8 ready-to-eat Sunsweet Prunes, finely sliced
1 pack of 4 vacuum-packed cooked beets, drained and thickly sliced.
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp Sunsweet Prune juice
2 tbsp lemon juice
2 tbsp orange juice
Salt & pepper, to taste

Instructions

1. Preheat the oven to 375f/190c/gas 5.

2. To prepare the dressing, place all the dressing ingredients into a jar, close tightly and shake well. Set to one side.

3. Place the chopped walnuts on a baking tray and roast for 5 minutes, shaking once. When browned all over, remove and set to one side. Don’t burn them.

4. Place the cheese rounds on a baking tray lined with parchment or foil. Place in the hot oven and leave until they have started to melt, but are still holding their shape – about 5 minutes. Don’t try to turn them.

5. Place the mixed leaves in a wide, shallow salad dish, arrange the sliced beets on top, and scatter over the sliced Prunes and the walnuts.

6. Remove the hot cheese sliced from the oven, and using a lifter, carefully place them on top of the salad.

7. Drizzle with the dressing, and serve immediately. This salad is delicious with a side of Barley Couscous or Quinoa.

Notes

California Bakery

Nutrition

  • Calories: 490
Print

Prune Warm Winter Salad

Print Recipe

Silky melting goat’s cheese and sweet beets are a well-known combination, but top with gently roasted walnuts and slivers of plump Prunes, then toss in a prune-juice-based dressing, and you have a whole new winter favourite!

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R256

Ingredients

Units Scale

2 large handfuls (about 60g) of whole walnuts, roughly chopped
200g round of goat’s cheese, cut into four thick slices
8 handfuls of mixed leaves (suggest watercress, baby-spinach, and lambs lettuce)
8 ready-to-eat Sunsweet Prunes, finely sliced
1 pack of 4 vacuum-packed cooked beets, drained and thickly sliced.
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp Sunsweet Prune juice
2 tbsp lemon juice
2 tbsp orange juice
Salt & pepper, to taste

Instructions

1. Preheat the oven to 375f/190c/gas 5.

2. To prepare the dressing, place all the dressing ingredients into a jar, close tightly and shake well. Set to one side.

3. Place the chopped walnuts on a baking tray and roast for 5 minutes, shaking once. When browned all over, remove and set to one side. Don’t burn them.

4. Place the cheese rounds on a baking tray lined with parchment or foil. Place in the hot oven and leave until they have started to melt, but are still holding their shape – about 5 minutes. Don’t try to turn them.

5. Place the mixed leaves in a wide, shallow salad dish, arrange the sliced beets on top, and scatter over the sliced Prunes and the walnuts.

6. Remove the hot cheese sliced from the oven, and using a lifter, carefully place them on top of the salad.

7. Drizzle with the dressing, and serve immediately. This salad is delicious with a side of Barley Couscous or Quinoa.

Notes

California Bakery

Nutrition

  • Calories: 490
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Print

Prune Warm Winter Salad

Print Recipe

Silky melting goat’s cheese and sweet beets are a well-known combination, but top with gently roasted walnuts and slivers of plump Prunes, then toss in a prune-juice-based dressing, and you have a whole new winter favourite!

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R256

Ingredients

Units Scale

2 large handfuls (about 60g) of whole walnuts, roughly chopped
200g round of goat’s cheese, cut into four thick slices
8 handfuls of mixed leaves (suggest watercress, baby-spinach, and lambs lettuce)
8 ready-to-eat Sunsweet Prunes, finely sliced
1 pack of 4 vacuum-packed cooked beets, drained and thickly sliced.
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp Sunsweet Prune juice
2 tbsp lemon juice
2 tbsp orange juice
Salt & pepper, to taste

Instructions

1. Preheat the oven to 375f/190c/gas 5.

2. To prepare the dressing, place all the dressing ingredients into a jar, close tightly and shake well. Set to one side.

3. Place the chopped walnuts on a baking tray and roast for 5 minutes, shaking once. When browned all over, remove and set to one side. Don’t burn them.

4. Place the cheese rounds on a baking tray lined with parchment or foil. Place in the hot oven and leave until they have started to melt, but are still holding their shape – about 5 minutes. Don’t try to turn them.

5. Place the mixed leaves in a wide, shallow salad dish, arrange the sliced beets on top, and scatter over the sliced Prunes and the walnuts.

6. Remove the hot cheese sliced from the oven, and using a lifter, carefully place them on top of the salad.

7. Drizzle with the dressing, and serve immediately. This salad is delicious with a side of Barley Couscous or Quinoa.

Notes

California Bakery

Nutrition

  • Calories: 490

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