Winter Beet and Dried Cranberry Salad with Maple Candied Pecans
A vibrant winter salad featuring roasted beets, tangy dried cranberries, and sweet maple candied pecans, perfect for a holiday gathering or a healthy meal.
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Ingredients
Yields 4 servings
- (2) medium beets
- (1/2 cups) dried cranberries
- (1/2 cups) pecans
- (1/4 cups) maple syrup
- (4 cups) mixed salad greens
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) balsamic vinaigrette
- (1 tablespoon) olive oil
- Salt to taste
- Pepper to taste
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
Wash and trim the beets, wrap them in aluminum foil, and place them on a baking sheet. Roast for 45-60 minutes or until tender. Let cool, then peel and slice into wedges.
- 3
While the beets are roasting, prepare the candied pecans. In a skillet over medium heat, add 1/2 cup pecans and 1/4 cup maple syrup. Stir continuously for about 5-7 minutes until the pecans are coated and the syrup thickens slightly. Remove from heat and let cool on parchment paper.
- 4
In a large bowl, combine 4 cups mixed salad greens, 1/2 cup dried cranberries, and the sliced roasted beets. Toss gently to combine.
- 5
Drizzle 1/4 cup balsamic vinaigrette and 1 tablespoon olive oil over the salad. Season with salt and pepper to taste, then toss again to coat evenly.
- 6
Top the salad with the maple candied pecans and 1/4 cup crumbled feta cheese before serving.
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