Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsIngredients
Pecans
1 tbsp pure maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
1 pinch ground nutmeg
⅛ tsp salt (optional)
1 cup pecans (raw, halved)
Salad
4 cups organic leafy greens (kale, arugula, spring mix; your choice)
1 cup beets (scrubbed and peeled, julienned or sliced thinly on a mandoline)
1 cup carrots (julienned or sliced thinly on a mandoline)
¼ cup red onion (diced or sliced thinly on a mandoline)
¼ cup lemon juice (freshly squeezed)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
1 apple cider tarragon vinaigrette (link in directions)
Directions
1 Make the pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2 Add the maple, vanilla, cinnamon, nutmeg, and salt, if using, to a medium-size bowl. Mix well.
3 Add the pecans to the bowl and mix well.
4 Spread the pecans evenly on the baking sheet.
5 Bake for 15 minutes, tossing/turning the pecans halfway in between baking to ensure even baking.
6 Remove from the oven and let cool. They'll get crispy as they cool.
7 Assemble your salad: Divide the greens, beets, carrots, and onion between two bowls.
8 If you’re not using the Apple Cider Tarragon Vinaigrette then squeeze lemon on top of each salad with a few dashes of salt and pepper, if using.
10 Top with pecans. (I suggest 2 tablespoons per salad, but use more or less to your liking.)
Chef's Notes
Substitutions
Sugar-free date paste in place of the maple syrup.
Make it spicy
Spiralize
Ingredients Pecans
1 tbsp pure maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
1 pinch ground nutmeg
⅛ tsp salt (optional)
1 cup pecans (raw, halved)
Salad
4 cups organic leafy greens (kale, arugula, spring mix; your choice)
1 cup beets (scrubbed and peeled, julienned or sliced thinly on a mandoline)
1 cup carrots (julienned or sliced thinly on a mandoline)
¼ cup red onion (diced or sliced thinly on a mandoline)
¼ cup lemon juice (freshly squeezed)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
1 apple cider tarragon vinaigrette (link in directions)
Directions 1 Make the pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2 Add the maple, vanilla, cinnamon, nutmeg, and salt, if using, to a medium-size bowl. Mix well.
3 Add the pecans to the bowl and mix well.
4 Spread the pecans evenly on the baking sheet.
5 Bake for 15 minutes, tossing/turning the pecans halfway in between baking to ensure even baking.
6 Remove from the oven and let cool. They'll get crispy as they cool.
7 Assemble your salad: Divide the greens, beets, carrots, and onion between two bowls.
8 If you’re not using the Apple Cider Tarragon Vinaigrette then squeeze lemon on top of each salad with a few dashes of salt and pepper, if using.
10 Top with pecans. (I suggest 2 tablespoons per salad, but use more or less to your liking.)
Raw Beet and Carrot Salad with Maple Spiced Pecans
