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


For the salad:
  • 6 beets, quartered or cubed
  • 2 Tbsp olive oil
  • salt + pepper, to taste
  • 1 1/2 cups raw pecans
  • 1/3 cup real maple syrup
  • 1/4 tsp cayenne pepper
  • 6-8 cups mustard greens or mixed greens
  • seeds from 1-2 pomegranates
  • 6 oz gorgonzola cheese, crumbed (may also use goat cheese or feta)
For the Balsamic Citrus Dressing:
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp fig preserves
  • 2 tsp orange zest + 2 tablespoons freshly squeezed orange juice
  • salt and pepper, to taste


1. Preheat the oven 400°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.

2. 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°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.

3. Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.

4. 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!

Adapted from Punch Fork

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