Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing.
SOO basically, this is the prettier version of my Christmas Eve salad.
Servings: 6 Servings
Calories: 389kcal
Ingredients
- 6 beets quartered or cubed
- 2 tablespoons olive oil
- salt + pepper to taste
- 1 1/2 cups raw pecans
- 1/3 cup real maple syrup
- 1/4 teaspoon cayenne pepper
- 6-8 cups mustard greens or mixed greens
- arils from 1-2 pomegranates
- 6 ounces gorgonzola cheese crumbed (may also use goat cheese or feta)
Balsamic Citrus Dressing
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice
- salt and pepper to taste
Instructions
- Preheat the oven 400 degrees F.
- Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
- Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
- Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
- To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
Notes
The salad can be assembled a few hours in advance and kept in the fridge. Just be sure to add the dressing before serving.
Nutrition
Calories: 389kcal | Carbohydrates: 46g | Protein: 11g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 783mg | Fiber: 8g | Sugar: 33g | Vitamin A: 745IU | Vitamin C: 24.3mg | Calcium: 217mg | Iron: 2.1mg