Winter Beet And Pomegranate Salad With Maple Candied Pecans Balsamic Citrus Dressing Recipes

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WINTER BEET AND POMEGRANATE SALAD WITH MAPLE CANDIED PECANS + BALSAMIC CITRUS DRESSING.



Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing. image

SOO basically, this is the prettier version of my Christmas Eve salad.

Provided by Tieghan Gerard

Categories     Salad

Time 50m

Number Of Ingredients 14

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))
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)

Steps:

  • 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!

Nutrition Facts : Calories 446 kcal, Carbohydrate 46 g, Protein 11 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 21 mg, Sodium 323 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving

WINTER BEET SALAD



Winter Beet Salad image

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sliced
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1/4 teaspoon onion powder

Steps:

  • Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

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