This salad takes some time to prepare, but once assembled, the combination of fresh greens and sprouts mixed with oven-roasted beets, crunchy candied pecans, soft goat cheese, and a sprinkling of pomegranate will surely delight everyone’s taste buds.
Yield : Makes 6 large portions or 8 small portions
Cooking Time: 45 Minutes
Prep Time: 20 Minutes
Ingredients:
Salad
- 4 medium beets
- 2 Tbsp olive oil
- 3/4 cup pecans
- 1/4 cup maple syrup
- Dash of cayenne pepper
- 5 cups washed salad greens (mix of arugula and baby romaine)
- 2 cups sunflower sprouts
- 1 medium shallot
- 1/4 cup or 130 gram round package of soft, unripened goat cheese with herbs
- ½ cup pomegranate kernels
Dressing
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1½ tsp maple syrup
- 1½ Tbsp Dijon mustard
- 1/4 tsp salt
Instructions:
Salad
Preheat oven to 375F.
- Peel and chop beets to bite-size pieces. Coat with olive oil.
- Line a cookie sheet with parchment paper and lay beets flat. Roast beets for 45 minutes until tender. Remove from oven when done and let cool for at least 15 minutes.
- While the beets are roasting, put pecans, maple syrup, and dash of cayenne in a saucepan. Turn heat to medium-high to allow maple syrup to boil. Once boiled, stir and use a spatula to scrape pecans onto a piece of parchment paper, separating the pieces so they don’t touch each other. Let cool for approximately 15 minutes.
- Wash salad greens and place in salad bowl.
- Place sunflower sprouts on top.
- Place cooled beets on top of salad greens and sprouts.
- Chop shallot and spread over greens and beets.
- Slice goat cheese in rounds and also spread over greens.
- Top with candied pecans and pomegranate kernels.
Dressing
- Pour all ingredients in bowl. Whisk to combine. Pour over salad.
Serve immediately.
