Description
This vibrant salad combines earthy roasted beets, sweet caramelized sweet potatoes, and creamy avocado, all topped with irresistible candied pecans. It’s a delightful medley of flavors and textures that will elevate any meal.
Ingredients
- medium-sized red beets
- sweet potatoes
- ripe avocado
- pecan halves
- good quality olive oil
- balsamic vinegar
- maple syrup (or honey)
- Dijon mustard
- salt
- black pepper
- spring mix or baby spinach
- optional: butternut squash or parsnips
- optional: crumbled goat cheese or feta cheese
- optional: candied walnuts or toasted almonds
- optional: arugula
- optional: red pepper flakes
- optional: fresh parsley or chives
Instructions
- Preheat your oven to 400°F (200°C).
- Wash your beets thoroughly and cut them into roughly 1-inch cubes.
- Wash, peel, and cut sweet potatoes into similar 1-inch cubes.
- Roast the beets and sweet potatoes separately on two baking sheets with a drizzle of olive oil, salt, and black pepper.
- Spread them out in a single layer and roast sweet potatoes for 20-25 minutes and beets for 30-40 minutes until tender.
- Let them cool slightly on the baking sheets.
- To make candied pecans, combine 1/4 cup sugar with 2 tablespoons of water in a non-stick pan over medium heat until sugar dissolves.
- Add 1 cup of pecan halves to the syrup, cooking for 3-5 minutes until coated.
- Spread the coated pecans onto parchment paper to cool completely.
- In a small bowl, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper to make the dressing.
- Whisk until well combined.
- In a large serving bowl, combine salad greens with the slightly cooled roasted beets and sweet potatoes.
- Slice or cube the avocado and add it to the bowl.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Scatter the candied pecans over the top just before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Don't overcrowd your roasting pans for best results. Make candied pecans ahead of time for convenience. Adjust the dressing to your taste, and consider adding a protein for a more substantial meal.