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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


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


  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!