Winter Beet and Pomegranate Salad with Maple Mustard Candied Pecans


1/3 cup olive oil

¼ cup balsamic vinegar

1 tsp liquid honey

2 tsp orange zest

2 tbsp freshly squeezed orange juice

1 tbsp Smak Dab Mustard - Cranberry Wine

4 beets, peeled, cut into 1” cubes

2 tbsp olive oil 

6-8 cups salad greens  

½ pomegranate, arils removed

4-5 oz.
Gorgonzola or Roquefort Cheese, crumbled (or goats cheese)

1 cup
maple mustard candied nuts, roughly chopped

Preheat oven to 400°F. Toss the beets in olive oil and add a pinch of salt and pepper. Roast for 35 minutes, or until they are tender. Allow to cool. 

To assemble the salad, add greens, cooled beets, cheese, chopped nuts, and pomegranate seeds to a bowl. Drizzle with enough dressing to lightly coat the greens and toss.

Serve immediately.