Beet Salad with Figs, Feta, Candied Pecans, and Maple Orange Dressing Recipe
This vibrant Beet Salad features roasted beets, fresh figs, tangy feta cheese, and quick candied pecans, all tossed with a bright and zesty maple orange dressing. Perfect as a refreshing starter or a light main course, this salad balances earthy, sweet, and savory flavors with a delightful crunch from the pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Beets
- 4 medium beets, peeled and cubed
- 2 teaspoons olive oil
- Salt and pepper, to taste
Salad Components
- 1 navel orange, peeled and sliced or segmented
- 4–5 fresh figs, halved
- 1/3 cup crumbled feta
- 6–7 cups spring mix (or your favorite greens)
Quick Candied Pecans
- 1/2 cup pecans
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- Pinch of sea salt
Maple Orange Dressing
- 1/4 teaspoon orange zest
- Juice of 1 navel orange
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon pure maple syrup
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400℉ (200℃). Line a rimmed baking sheet with parchment paper, then add the peeled and cubed beets. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast for about 20 minutes or until the beets are tender when pierced with a fork.
- Prepare the Candied Pecans: While the beets roast, place pecans and cinnamon in a dry skillet. Toast over medium heat for 3 to 4 minutes, stirring frequently so they don’t burn. Increase heat to medium-high, then add the maple syrup. Stir constantly and cook for about 1 minute until the syrup thickens and the pecans become sticky. Remove from heat and transfer pecans to a plate to cool.
- Make the Maple Orange Dressing: In a medium bowl, combine orange zest, fresh orange juice, apple cider vinegar, minced garlic, maple syrup, and olive oil. Whisk everything thoroughly until the dressing is well emulsified. Season with salt and pepper to your preference.
- Assemble the Salad: Arrange the spring mix in a large salad bowl or platter. Top evenly with the roasted beets, orange slices or segments, halved figs, crumbled feta, and the candied pecans. Drizzle with the maple orange dressing just before serving, and toss lightly if desired to coat all ingredients.
Notes
- Beets can be roasted ahead of time and refrigerated for up to 3 days.
- For a nuttier flavor, lightly chop the pecans after candied.
- Fresh figs are seasonal, but dried figs can be substituted if fresh are unavailable.
- Adjust maple syrup quantity in dressing based on sweetness preference.
- To keep salad fresh, add dressing just before serving.
Keywords: Beet salad, roasted beets, figs, feta salad, candied pecans, maple orange dressing, fall salad, healthy salad
