Harvest Salad With Cherry Vinaigrette

• 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
• 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 400u0b0. Scrub beets and trim tops to 1 in. Wrap in foil; place on a
2. . Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
3. 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.

fresh beets, spring mix salad greens, apples, carrot, grape tomatoes, yellow grape tomatoes, chickpeas, walnuts, bacon, tart cherry preserves, olive oil, red wine vinegar, mustard, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/harvest-salad-with-cherry-vinaigrette/ (may not work)