Autumn Greens Salad Recipe

Time1h

Serves4

Bacon, roast beets, pear, goat cheese, pistachio, orange-maple vinaigrette

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Ingredients

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1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45 minutes, or until fork-tender. Let them cool, then peel and slice.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble into pieces.
3
Assemble the Salad
In a large bowl, combine the mixed greens, sliced pears, roasted beets, crumbled bacon, goat cheese, and pistachios.
4
Prepare the Vinaigrette
In a small bowl, whisk together the orange juice, maple syrup, olive oil, Dijon mustard, salt, and black pepper until well combined.
5
Dress the Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to combine.