Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing.
Whoever said winter was colorless could not have been more misguided.
And this winter beet and pomegranate salad is proof.
I mean, do you see all the color?!? All the reds, greens, yellows and orange? Winter COLOR right there I tell you! I know I have been all about the cheesy, hearty and extra cozy recipes as of late, but behind the scenes I still crave a good salad. Something simple and light, yet full of color…and fruit, I am so a ‘fruit in my salad’ kind of girl.
Love it.
Since my theme for this week seems to be Christmas Eve Dinner, I feel I should let you know that this salad will definitely be on my table. Ask anyone in my family, this salad always makes an appearance. Typically in a giant bowl and typically with double the pomegranates plus whatever else happens to be in the fridge, usually just a random mix. Maybe some mushrooms, grapefruit, kale, I dunno anything in there is fair game + candied pecans, pomegranates and blue cheese. Those three are always a must.
SOO basically, this is the prettier version of my Christmas Eve salad.
The beets are a new addition though…loving the beets…more to come… and soon!! 🙂
When it comes to recipes for Christmas Eve and Christmas Day, I like to keep them simple. We always have SO many people packed into one house and that just means craziness. I can’t remember a Christmas Eve when mom, dad and I were not running around trying to get dinner on the table. It was hard, there were a lot of people! My mom used to make Christmas Eve Dinner for 30+ when we lived in Ohio… just thinking about preparing for that literally makes me stress…
Go Jenny…aka mom. Despite the huge crowd (and a crazy mother in law) her Christmas Eve party was always the best.
Point is, simple is the name of the game. Especially when it comes to the salad. I have so many other dishes on the table that I want the salad to be able to compliment them all, not stand out with its own intense flavor that just doesn’t pair well with anything else on the table, you know?
I like light and super fresh flavors with a little bit of crunch + um, lots of good cheese. Duh.
I adore the beets in this salad, beets + pomegranates are such a great combo and they’re obviously beautiful too! The maple pecans add a little sweetness and the blue cheese adds serious deliciousness… what, I love blue cheese! I know there are some of you who aren’t blue cheese lovers. I personally think this is crazy, but I get it. It’s moldy cheese, that can be weird. If you’re not into blue cheese try goat cheese or feta.
BUT PLEASE, don’t skimp on the cheese. Salads need cheese. Got it? Get it. Good!
For the dressing I went with my standard, balsamic, fig preserves, and a splash of fresh citrus. This is honestly one of my favorite salad dressings. It’s simple, but full of just the right amount of sweet and tangy flavors, Perfect.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing.
By halfbakedharvest
Course: Salad
Cuisine: American
Keyword: beetroot, pecans, pomegranate, winter salad
SOO basically, this is the prettier version of my Christmas Eve salad.
Ingredients
- 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)
Balsamic Citrus Dressing
- 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
Instructions
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Preheat the oven 400 degrees F.
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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.
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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.
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Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
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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!
Recipe Notes
The salad can be assembled a few hours in advance and kept in the fridge. Just be sure to add the dressing before serving.
Winter blues??? Naah, salad in for the win!
P.S. If you are looking for a quick and kind of fancy Christmas Eve meal (or really any nice occasion), check out this yummy steak and pasta dinner, I created for Colorado Homes and Lifestyles Magazine!! SO GOOD and this meal would be perfect when paired with THIS salad!
Hmmmm, interesting! I always have a BIG Christmas Eve dinner, with a full table – Christmas Eve is our Christmas, actually!! – ladden with some sort of roast, pies, veggies, cakes, cheeses, the whole shebang. But, even though I adoooore salads, never have I had one on my Xmas Eve oor Xmas lunch table, because I always tend to associate salads to semthing fresh, refreshing, and rather on the cold side for a Christmas meal. THis one is kind of making me change my mind!!!
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I love the pomegranate in this salad. It looks so delicious and perfect to go along in a holiday meal. 🙂 but seriously, I could stare at your photos all day! I so need to have this on my meal plan for Christmas dinner!
Down here in South Africa we have Christmas in summer, so salads are always on the menu! This one is definitely going on the table this year. Not only does it sound delicious – it looks amazing too. A question – what do you mean by fig preserve in the dressing, and I see it is not included in the instructions?
Hey Wendy! Fig preserves are basically just figs ground into a paste. If you cannot find this try using your favorite jam/jelly. Fixed the recipe to read correctly now, thanks!
I’m loving beets and pomegranates right now. It is after all the season for it. And you combine them both in this gorgeously colorful salad!! Stunning because I can’t tear my eyes away. Cheese ah… I’m becoming what they call in Holland a kaaskop or cheesehead! So yay for lots of cheese! 🙂
Beautiful!!! Pomegranates are possibly the prettiest fruit out there. Love all the colors in this salad. And yes..salad needs cheese!!
I love everything about this salad!!! Beautiful colors and loaded with flavor!!
I can’t say this enough–wonderful pictures.
Sometimes I forget to read because I can’t take my eyes of the pictures.
Don’t they call that eye candy??
I couldn’t agree more Tieghan! The same goes for wardrobe options … whoever said you had to wear black and grey all winter long was so wrong. I’m wearing pink today actually! Goes well with this amazing salad!
This is such a beautifullllll salad! So many things I love in one bowl <3 <3
This is such a beautiful salad! Love all the flavors and textures you have going on.
Seriously why should our winter dishes be colorless stews and casseroles? Bring on those bright and festive Christmas colors! Just looking at this dish is already getting me out of my seasonal depression! These pictures are absolutely wonderful.
Beautiful pictures and you really do know how to make foods look their best. Looks delicious 🙂
I so love your recipes!! Just to confirm, you don’t peel the beets? Looking forward to trying this one.
Thanks Jane! I personally do not because I enjoy the skin, but some people prefer to peel them. It is really personal prefrence.
beautiful photos! I love making big bowls of salads but sometimes just run out of creative ideas, thanks for sharing! and date night dinner looks amazing (you are one of the very top bloggers I’d like to visit for dinner 🙂 )
Mmm such a satisfying salad! And that dressing sounds awesome!
Wow this looks so good I would probably eat salad everyday if it looked like that!!
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This salad is beyond gorgeous, you’ve done it again with the most colorful food! 🙂
Figs and beets are one of my favorite food combinations! I can’t wait tontry the dressing with the fig preserves along with beets and greens. Yum!
Hi 🙂
What is this orange thing in salad? 🙂 I cant found nothing about this product
Hey Julia, That is a yellow beet. Let me know if you have any other questions! Merry Christmas! 🙂
ok, I didnt know that is a yellow beet 😀 thenk you and Merry Christmas! 🙂
I made this today, or rather, a variation of it. Thank you for the inspiration! Christmas for my family is on the 24th, so I had quite a few leftovers to eat. I used mix red lettuce and spinach, some turkey, persimmons, beets, Brussels sprouts, and goat feta. SO GOOD! So stuffed! Merry Christmas to you and your family!
We wanted to try something new for Christmas Eve dinner, and I remembered that I pinned this beautiful salad. It was easy to make and absolutely delicious. Everyone loved it so much that we’ve already made it a second time. We’re planning to make this part of our annual menu. Happy New Year!
SO happy you loved it! Thank you! Have a happy New Year!
This recipe looks fantastic! I created a link within my post on beets to this.
Outstanding salad. Just make sure to use a good quality balsamic. I used an inexpensive grocery store brand and it ruined the dressing. Had to go out and buy other balsamic and remake the dressing. Big difference. Thanks for the recipe. Will make again. BTW, I added 1 cup cooked quinoa to make it a main dish but it would have been great without it.
I am so happy you liked this Mary Jane! Thank you!!
This salad is so pretty in colour and tasty! It brightened the Christmas table. My friends and I loved it!
That is amazing! So glad you and your friends enjoyed this recipe! Thank you!
Fabuleuse, 5 étoiles!
Je vous remercie!
Hi Tiegan,
I made this salad tonight and it was awesome! However, I was curious what the yellow things are in your picture? Are they roasted shallots or yellow beets? I didn’t have a pomegranate, so I used orange slices and they were amazing! And added tha yellow.
I also made your gravy for Thanksgiving – great idea to make ahead!
Happy Holidays,
Sue
Hey Sue! Those are yellow beets! Please let me know if you have any other questions. so glad you love this recipe. Thanks so much!! xTieghan
Hi! Would grilled chicken be a good protein to add to this?
Yes! Grilled chicken will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I just made this for a holiday party, and it was such a huge hit, I didn’t even have a chance to try some! I added some za’atar to the beets, some lemon juice to the dressing and used walnuts instead of pecans. I served it alongside your butternut squash and sun-dried tomato lasagna, herby mashed potatoes and Julia Child’s beouf bourguignon. Everyone loved your recipes!
I am so happy to hear that! Thank you so much!
Do I peel the beets first before I roast them? Thank you. Please let me know.
Hi Alyssa! I do not peel my beets, just scrub them well and they should be good to go! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Made this tonight for our New Years Day dinner, paired with meat and veggies fondue. SO DELICIOUS!
Thank you Sara! I am so happy to hear that! xTieghan
Any thoughts on adding some pear? And or semi-pearled farrow to make a main course? Anyone think this will work?
Hey Lawdida,
I think either of those would work well here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan