Winter Jeweled Salad with Citrus Balsamic Vinaigrette |

Winter Jeweled Salad

Bursting with flavors of sunshine, clementine, pomegranate arils, roasted beets and greens come together with a tangy citrus balsamic vinaigrette. A delicious winter salad. GF + Vegan Option
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -4 servings
Calories 398kcal
Author Traci York | Vanilla And Bean


For the Salad:

  • 14 oz Beets* (see note) skins on with 2" of tops left on, medium (about 3 beets)
  • 1/3 C Pecans
  • 8 C Spring Lettuce Mix rinsed and dried in a salad spinner, about 1/3 lb
  • 2 Tbs Pomegranate Arils
  • 2 Oranges Clementine or 4 Mandarins, peeled (individual cut in 1/2 if desired) with 2 Tbs of Orange Juice reserved for dressing
  • 2 Green Onions or Scallions sliced thin on the bias
  • 2 oz Goat Cheese optional

For the Dressing:

  • 2 Tbs Orange Juice reserved from salad ingredients
  • 1 1/2 Tbs Balsamic Vinegar
  • 3 Tbs Olive Oil
  • 3/4 tsp Shallot minced
  • 1/2 tsp Stone Ground Mustard
  • Pinch of Salt


Prepping the Beets and Toasting the Pecans:

  • Preheat oven to 400F. Place beets in 1/2" water, cover and roast for 40-50 minutes or until fork- tender. Place the pecans in a baking dish and toast in the same oven as beets for about 8 minutes (watch this. Nuts go from toasted to burnt quickly!).
  • While the beets are roasting, make the dressing and chop the pecans, once cooled.
  • Once the beets are out of the oven, allow to cool until they can be handled. Cut the stem and tail off. There are two ways to approach beet peeling. I use a vegetable peeler and gently remove the skin. Some simply slip the skins off. Your choice. Once the skins are removed, slice the beets into discs or cut into matchsticks.

For the Dressing:

  • In a small bowl whisk the orange juice, balsamic vinegar, olive oil, shallot, mustard and salt together until an emulsion is formed. Taste and adjust ingredients as needed.

To Assemble:

  • For a composed salad, use a shallow serving bowl or platter. Spread the greens in the serving dish. Drizzle the salad dressing, a few tablespoons at a time to taste, over the entire salad right before serving as the dressing will wilt the greens over time. Toss well. Evenly distribute the beets, arils, and orange pieces over the salad. Sprinkle the green onions, chopped pecans and optional goat cheese over the top. Serve immediately.


*If beets have greens in tact, remove the greens and store them in the refrigerator for up to a week. They're delicious in smoothies, sautéed and in soups. They're super nutritious, tender and have a mild flavor.


Calories: 398kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 972mg | Fiber: 10g | Sugar: 25g | Vitamin A: 1502IU | Vitamin C: 67mg | Calcium: 131mg | Iron: 3mg