Roasted Root Veggie Spinach Salad with Carmelized Onions & Candied Pecans

27 Feb

The flavors of the roasted root veggies blend fabulously with the subtle spinach & sweet pecans. It has enough of it’s own flavors that it can easily go salad dressing free! Or, for a different twist, try sqeezing a fresh sweet orange over the top.  Though somewhat time consuming, it’s easy to make, and you’re left with a hearty and healthy salad that all your friends are sure to enjoy! Alex

ingredients:

  • extra-virgin olive oil
  • 2 large beets (red, gold, or chioggia)
  • 2 large yams
  • 2 medium onions
  • 1 cup pecans
  • maple syrup (to taste)
  • 1 tbsp brown sugar
  • 1 tbsp apple sauce
  • 1 lb fresh spinach

process:

  1. Heat the oven to 350
  2. Chop the onions into slices or cubes. In a medium pan, add 2 tbsp olive oil and then add the onions to begin carmelizing.  Stir often to avoid burning and keep the heat low. It will take anywhere from 10-20 minutes to fully carmelize the onions.. use your judgement and preference as guide!
  3. Cube the beets and yams. I prefer about 1/2″ sq. cube size. Add these to a bowl and toss with about 2 tbsp olive oil (to lightily coat). After coated, add the root veggies to an oven safe dish and put in the oven, stiring every 5-10 minutes, until done.
  4. In another medium saucepan, keep the heat on low, add the pecans, apple sauce, and about 1 tsp maple syrup. Stir to mix. Add the brown sugar. Keep stiring regularly so they don’t burn, and add more maple syrup if desired (to taste). The sugar will crisp over the pecans a bit, at which point they should be about done.
  5. Once everything is done cooking, set everything aside to cool, or place in the refrigerator. Once cool, place all cooked items in a big bowl, add the spinach, toss, and enjoy!! Drizzle with a sweet fresh orange if you want a dressing, otherwise, go without. It’s delicious both ways!

Makes one large bowl, feeds ~10+

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