Autumn Salad (v) Recipe
mixed greens, roasted beets and carrots, candied pecans, orange maple vinaigrette
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Ingredients
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Salad Base
Candied Pecans
Vinaigrette
Method
Prepare the Vegetables
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes or until tender. Let them cool, peel, and slice into wedges.
- 2
Roast the Carrots
Peel the carrots and cut them into sticks. Toss the carrots with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the same oven for about 25-30 minutes or until they are tender and caramelized.
Make the Candied Pecans
- 3
Candy the Pecans
In a skillet over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Add the pecans and salt, stirring frequently for about 5-7 minutes until the pecans are coated and toasted. Remove from heat and let them cool.
Prepare the Vinaigrette
- 4
Make the Vinaigrette
In a small mixing bowl, whisk together the olive oil, orange juice, maple syrup, apple cider vinegar, salt, and pepper until well combined. Adjust seasoning to taste.
Assemble the Salad
- 5
Combine Ingredients
In a large salad bowl, combine the mixed greens, roasted beets, and roasted carrots. Drizzle the orange maple vinaigrette over the salad and toss gently to combine.
- 6
Add Candied Pecans
Top the salad with the candied pecans just before serving for added crunch and flavor.
