Fall Golden Beet Salad With Figs And Stone Ground Mustard Vinaigrette

The toasted pecans, sweet roasted beets and tangy vinaigrette compliment the sweet caramelized figs so well in this beautiful fall salad. It is a bowl full of wonderful different textures and layered flavors making it utterly delicious with every bite. Simply leave out the chicken to make this dish vegan or add a different protein that you prefer.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

4 large golden beets, washed and peeled

4 fresh figs, washed with tops trimmed off

1/2 cup roughly chopped pecans

8 ounces heirloom cherry tomatoes (optional if not in season)

4 ounces herbed goat cheese

1 pound mixed greens

1 - 1 1/2 pounds chicken breast

1 tablespoon olive oil or avocado oil, divided


1/4 cup olive oil

2 tbl apple cider vinegar

2 tbl stone ground mustard

1/4 cup water

1 tbl honey (or 2- 3 drops stevia)

1 shallot, minced

salt and pepper to taste


1Preheat the oven to 425 degrees F. Prepare 2 baking sheets with parchment paper and set aside.

2Wash the beets, peel, and cut into 1" chunks. Drizzle the beets with 1/2 tablespoon of oil, season with salt and pepper. Place them on the sheet pans, leaving 1/2 of a sheet pan for the figs.

3Cut the figs in 1/2, place on reserved area of the sheet pan, drizzle with the other 1/2 tablespoon oil. Season the beets and figs with sea salt.

4When oven is at temperature, roast the beets and figs for 10 minutes. Remove the sheet pans from the oven, carefully place the figs on the cutting board to cool and place the beets back in the oven to roast for another 10 minutes or until cooked through and slightly caramelized. Remove the beets from the oven, set aside.

5Meanwhile, clean your chicken breast and pat away any moisture with a paper towel. Season with salt and pepper. Prepare an oven safe grill pan or saute pan with nonstick cooking spray and preheat to medium high heat. Once the pan is hot, place the chicken on the pan and grill for 4 minutes on the first side, flip the breasts over and grill for 4 more minutes.

6Place the oven safe pan in the oven and let chicken cook for anther 15-18 minutes more or until chicken is cooked through and juice runs clear. Let chicken rest for 5-10 minutes before cutting.

7Over low heat on the stove top, toast your pecans for 3-5 minutes or until fragrant, set aside.

8If using cherry tomatoes, rinse and cut in 1/2, carefully cut the cooled figs in 1/2 one more time. Place all the dressing ingredients into a blender or food processor and blend until smooth.

9To assemble, divide the lettuce between 4 bowls or plates. Divide the rest of the ingredients evenly between the 4 dishes, drizzle with homemade vinaigrette if eating right away, serve. Enjoy!

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