Fall Golden Beet Salad with Figs and Stone Ground Mustard Vinaigrette
I used to HATE beets growing up, though I’m sure many people can relate. However, I absolutely love love love them now.
Roasted in the oven gives them this sweet caramelized taste and the texture is amazing. If you don’t think you like beets, I would urge you to try roasting them in the oven with a little olive oil and salt before you make a firm decision.
I pride myself in the fact that I can now get my husband to eat beets as well. Given, he eats all his vegetables first to get them out of the way, but I take that as a win!
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I used golden beets in this salad which are just so lovely and have a slightly more mild taste, but purple beets would work just fine too!
The caramelized figs are just to die for and a great way to utilize fresh figs when they are available. If they are no longer in season you can easily substitute the dried variety and just chop them right onto the salad.
I love the creamy taste of goat cheese with the tang from the stone ground mustard vinaigrette mixed with the toasty pecans. It really just gives this whole salad the most amazing flavor.
For a vegetarian option you could definitely leave out the chicken all together or sub out for a different protein you enjoy. This salad has such wonderful flavors, the chicken wont be missed.
Mix and match your favorite fall ingredients in this salad and you wont go wrong. If you prefer feta cheese over goat cheese, go for it! Have some carrots laying around you want to roast too, heck yeah! Want to use pumpkin seeds instead of pecans, great option. I would be hard pressed to find a substitute that wouldn’t taste wonderful in here.