Winter Beet and Pomegranate Salad
Ingredients
The salad
-
6
pieces
beets, quartered or cubed
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1½
cups
raw pecans
-
⅓
cup
real maple syrup
-
¼
teaspoon
cayenne pepper
-
6-8
cups
mustard greens or mixed greens
-
arils from 1-2
pomegranates
-
6
ounces
gorgonzola cheese, crumbed
Balsamic Citrus Dressing
-
⅓
cup
olive oil
-
¼
cup
balsamic vinegar
-
1
tablespoon
fig preserves
-
2
teaspoons
orange zest
-
2
tablespoons
freshly squeezed orange juice
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- Toss the beets with olive oil, salt, and pepper, then spread on baking sheets and roast for 30-35 minutes until tender.
- On another baking sheet, toss the pecans with maple syrup, cayenne, and a pinch of salt, then bake for 15-25 minutes until toasted.
- In a large bowl, combine the greens, pomegranate arils, roasted beets, pecans, and gorgonzola cheese.
- For the dressing, mix olive oil, balsamic vinegar, fig preserves, orange zest, orange juice, salt, and pepper in a bowl or jar.
- Drizzle the dressing over the salad or serve it on the side.
Nutrition Facts (estimated)
Servings
6
Calories
389
Total fat
25g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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