Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing
Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing is a main course that serves 4. One serving contains 859 calories, 18g of protein, and 65g of fat. For $4.37 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. 549 people were glad they tried this recipe. It is perfect for Winter. This recipe from Half Baked Harvest requires salt and pepper, olive oil, pecans, and pomegranates. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a big giveaway!), Kale and Roasted Beet Salad with Maple Balsamic Dressing, and Spinach and Pear Salad with Pomegranate and Candied Pecans are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup balsamic vinegar
6 beets, quartered or cubed
1/4 teaspoon cayenne pepper
1 tablespoon fig preserves
6 ounces gorgonzola cheese, crumbed (may also use goat cheese or feta)
1/3 cup real maple syrup
6-8 cups mustard greens or mixed greens
1/3 cup olive oil
2 tablespoons olive oil
2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice
1 1/2 cups raw pecans
arils from 1-2 pomegranates
salt + pepper, to taste
salt and pepper, to taste
Equipment:
oven
baking paper
baking sheet
bowl
Cooking instruction summary:
InstructionsPreheat 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!
Step by step:
1. Preheat the oven 400 degrees F.Toss the beets together with the olive oil and a good pinch of both salt + pepper.
2. 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.
3. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt.
4. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden.
5. Remove from the oven and spread the pecans in one layer. Allow to cool.
6. Add the greens to a large bowl.
7. 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.
8. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
Nutrition Information:
covered percent of daily need
