Gluten-Free, Vegan, Serves 6

• 6 beets cubed
• 2 Tbsp olive oil
• 1 1/2 cup raw pecans
• 1/3 cup maple syrup
• 6-8 cups mustard greens
• arils from 1-2 pomegranates
• 1/4 tsp cayenne pepper
• 6 ounces vegan gorgonzola cheese
• salt and pepper to taste

Citrus Dressing:

• 1/3 cup olive oil
• 1 Tbsp fig preserves
• 1/4 cup balsamic vinegar
• 2 Tbsp orange zest
• salt and pepper to taste
• 2 Tbsp fresh orange juice

Directions:

Preheat the oven to 400 degrees F. Toss the beets with oil, salt, and pepper. Spread out evenly onto two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow cooling prior to adding to the salad. On another baking sheet lined with parchment paper, add the pecans to the baking sheet and toss in syrup, cayenne, salt, and pepper. Toast for 15-25 minutes, stirring 2-3 times throughout cooking. Remove and let cool prior to adding to the salad. Add the greens to a large bowl. Combine all dressing ingredients. Add the remaining salad ingredients to the bowl, and toss the salad in the dress.