halfbakedharvest4.5
Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing.
SOO basically, this is the prettier version of my Christmas Eve salad.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven 400 degrees F.
2
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.
beets (quartered or cubed)6olive oil2 tablespoonscup olive oil1/3salt + pepper (to taste)
3
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.
4
Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
beets (quartered or cubed)6gorgonzola cheese (crumbed (may also use goat cheese or feta))6 ounces
5
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!
olive oil2 tablespoonscup olive oil1/3fig preserves1 tablespoonsalt + pepper (to taste)
Nutrition Facts
calories
389 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
8 g
sugar Content
33 g
sodium Content
323 mg
protein Content
11 g
cholesterol Content
21 mg
carbohydrate Content
46 g
saturated Fat Content
9 g
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