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–+ servings

Roasted Beet and Pear Salad with Mustard Vinaigrette

Ingredients

  • Roasted Pears
  • 4 - 6 small pears
  • 1 medium-sized orange
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1 - 2 sprigs fresh rosemary
  • pinch ground ginger
  • pinch fine-grain sea salt

  • Roasted Nuts
  • 1 cup dried cranberries
  • 1 cup pecans (or walnuts)
  • ½ cup toasted sesame seeds
  • ½ cup sunflower seeds
  • 2 Tbsp maple syrup
  • 2 Tbsp tamari sauce
  • 1 tsp cinnamon
  • pinch fine-grain sea salt

  • Mustard Dressing
  • 2 tsp Dijon mustard
  • 2 Tbsp olive oil
  • 1 orange the juice of
  • 2 Tbsp maple syrup
  • pinch fine-grain sea salt
  • pinch freshly ground black pepper

  • Salad
  • Fresh spinach and green kale washed, stems removed from the kale
  • lemon
  • 3 - 4 beets
  • 2 oranges
  • Sprouts

Instructions

  • Salad
  • Peel and cut the pears into halves, and place them on an oven tray.
  • Squeeze the orange juice into a bowl and then, whisk it together with the maple syrup, olive oil, sea salt, and ginger powder. Cut some fresh rosemary leaves and add them into the mix.
  • Brush the pears with the orange-rosemary juice.
  • Rinse and drain the greens. Peel and slice the oranges for the salad.
  • Remove the skin from the beets and cut into small squares. Sprinkle them with some olive oil and roast them in the oven for approximately 15-20 minutes.
  • For the added nut mix, combine all the ingredients together and place in a saucepan.
  • Roast the nuts, stirring constantly with a wooden spoon.

  • Dressing
  • Mix and whisk all the ingredients.

  • Combine and Serve
  • Finally, combine the prepared pears, vegetables, nuts, and dressing in a nice bowl to finish off your salad.