Beet Salad with Figs, Feta, Quick Candied Pecans, and Maple Orange Dressing

Say hello to my first fall salad of the season! Fall salads are my absolute favorite. There’s so much goodness you can add! Fall food is just the best. We’ve got roasted beets, the most delicious maple orange dressing, feta, FIGS, and quick candied pecans which taste like candy. This whole salad is like candy, really. Too far? I don’t think so.

It all starts with these babies. They are made on the stovetop and they’re SO EASY. I just discovered this method (I always used to bake them) and there’s no going back.

All you do is toast the pecans with a little cinnamon for a few minutes in a dry skillet, then add maple syrup and cook them for a minute or so until they’re sticky! And then add a generous pinch of sea salt. Because sweet and salty is the best. It’s that easy! I see these becoming a regular in the spicesinmydna household.

My next favorite part of this salad is the figs. And the dressing. How do I choose?! I love figs and the season is always way too short. They’re just perfect.

And the dressing! I could drink it. It’s the perfect balance of sweet, citrus, and a little bit of savory. It’s just orange juice, orange zest, garlic, apple cider vinegar, maple syrup, olive oil, salt, and pepper! I want to put it on everything.

We’ve got feta because no really good salad is complete without a little cheese. Am I right?

I found the juiciest navel oranges at the store and they made this salad that much better. A really good orange is like a really good peach to me. They’re hard to get, but when you find one, there’s nothing like it.

You could certainly add some protein to this salad if you want to make it even heartier, but it’s not really necessary. The cheese, nuts, and roasted beets really add good fats, protein, and carbs to fuel you up!

I seriously cannot contain my excitement about fall food! What’s your favorite food season?!

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Beet Salad with Figs, Feta, Quick Candied Pecans, and Maple Orange Dressing

This fall salad is filled with tons of flavor from roasted beets, figs, feta, the easiest candied pecans made on the stovetop, and maple orange dressing!

Course Main Course, Salad

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2

Ingredients

For the salad

• 4 medium beets, peeled and cubed
• 2 teaspoons olive oil
• salt and pepper
• 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)

For the pecans

• 1/2 cup pecans
• 1/4 teaspoon cinnamon
• 1 tablespoon pure maple syrup
• pinch of sea salt

For the 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

Instructions

1. Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper and add the beets. Add the olive oil, salt, and pepper, and toss. Roast for 20 minutes or until tender.

2. While beets are roasting, make the pecans. Add pecans and cinnamon to a dry skillet and toast for 3-4 minutes over medium heat. Raise the heat to medium-high and add the maple syrup. Cook for 1 minute, stirring constantly, until maple syrup cooks down and the pecans become sticky. Remove from heat. Set aside.

3. Make the dressing. Combine the orange zest, juice, apple cider vinegar, garlic, maple syrup, and olive oil in a medium bowl and whisk to combine. Season to taste with salt and pepper.

4. To assemble the salads, top your greens with the roasted beets, sliced oranges, figs, feta, candied pecans, and desired amount of dressing!