Serving: 2
Prep Time: 20 min
Cook Time: 20 min
This fall inspired salad is comprised of roasted beets, fresh figs, candied pecans, feta, and maple dressing! This salad is easy to assemble and you can substitute a lot of items to your preference.
Ingredients
Salad Assembly
4 medium beets, peeled & cubed
2 tsp olive oil
Salt & pepper
1 orange, peeled & sliced
4-5 fresh figs, halved
1/3 cup crumbled feta
6-7 cups spring mix
Pecans
1/2 cup pecans
1/4 tsp cinnamon
1 tsp maple syrup
A pinch of sea salt
Dressing
1/4 teaspoon orange zest
1 orange, juice
1 tbs apple cider vinegar
1 clove of garlic, minced
1 tbs maple syrup
2 tbs olive oil
Salt & pepper
Instructions
Preheat the oven to 400℉.
Line a baking sheet with parchment paper and add the beets, olive oil, salt, and pepper, and toss it together. Roast for about 20 minutes or until tender.
While the beets are roasting, prepare the pecans. Add the pecans and cinnamon to a dry skillet and toast for 3-4 minutes over medium heat.
Raise the heat to medium-high and add the maple syrup. Cook for 1 minute, stirring constantly, until maple syrup cooks down and the pecans become sticky. Remove from heat. Set aside.
Make the salad dressing. Combine the orange zest, juice, apple cider vinegar, garlic, maple syrup, and olive oil in a medium bowl and whisk to combine. Season to taste with salt and pepper.
To assemble the salad, top your greens with the roasted beets, sliced oranges, figs, feta, candied pecans, and as much dressing as you'd like.