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Holiday Salad with Roasted Beets, Candied Pecans and Quinoa
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Holiday Salad with Roasted Beets, Candied Pecans and Quinoa

A sweet holiday salad with a tangy raspberry dressing for any special occasion.
Prep Time29 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Salad, vegan
Cuisine: American
Keyword: Holiday Salad with Roasted Beets, Candied Pecans and Quinoa
Servings: 4 Servings
Calories: 300kcal
Author: Sarah Hayes

Ingredients

Salad Ingredients

  • 4-5 cups salad greens , baby spinach, spring salad greens or power greens
  • 1/2 cup red onion , thinly sliced
  • 1/4 cup red quinoa , cooked
  • 2 small beets roasted and chopped
  • 1 cup honey crisp apple , chopped
  • 1/4 cup dried cranberries
  • 1/2 cup maple roasted pecans
  • vegan feta cheese, avocado or vegan bacon bits optional

Raspberry Blush Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic raspberry blush vinegar
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon pepper
  • 1/8 teaspoon oregano
  • 1/8 teaspoon 1/4 tsp each of basil, oregano, marjoram
  • 1 teaspoon dijon mustard
  • 4-5 raspberries , fresh or frozen
  • 1/2-1 tablespoon filtered water , for consistency

Maple Roasted Pecans:

  • 1 cup pecans , halved
  • 1 tablespoon butter , dairy free
  • 1 tablespoon pure maple syrup
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Instructions

Salad

  • Place greens in a large bowl.
  • Top with sliced red onion, cooked quinoa, roasted beets, apple, vegan feta and vegan bacon bits.
  • Add dressing and pecans right before serving! (or serve dressing on side)

Raspberry Blush Dressing

  • Place all ingredients in blender and blend until raspberry is not in chunks. Pour into salad dressing container. Before serving, shake well.
  • Store in refrigerator.

Maple Roasted Pecans

  • Heat your oven to 350 degrees.
  • Melt the butter and brown sugar in a bowl in the microwave or in a small pot on stovetop.
  • Add the maple syrup, salt and cayenne. Stir to mix.
  • Add the pecans and stir till they are coated.
  • Pour the pecans on a parchment lined tray and place in the oven.
  • Bake for 10 - 12 mins, stirring half way through the cooking time. Keep an eye on them so they don’t burn.
  • Remove from oven and let them cool on the tray. When they are cool, break them up and store in a mason jar or tupperware until you are ready to top your salad with them!

Notes

Nutrition

Calories: 300kcal