Roasted Beet & Pomegranate Salad with Candied Walnuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Warm roasted beets paired with sweet-tart pomegranate seeds, crunchy candied walnuts, and a tangy apple cider vinaigrette for a vibrant vegetarian meal. This american-inspired salads (vegetarian) ready in about 48 minutes pairs medium, peeled and cubed 1/2-inch beets, extra-virgin olive oil, maple syrup into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 20 min Cook: 28 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 medium peeled and cubed beets with 2 tbsp extra-virgin olive oil and 1 tbsp maple syrup on a baking sheet. Roast for 25-30 minutes until tender and caramelized at edges.
  2. Step 2: While beets roast, make vinaigrette: whisk 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp honey, and 1/4 tsp sea salt in a small bowl until emulsified.
  3. Step 3: In a small skillet over medium heat, toast 1/2 cup chopped walnuts with 1 tbsp honey for 3-4 minutes until golden and fragrant, stirring constantly to prevent burning.
  4. Step 4: Toss 5 oz fresh arugula with 3 tbsp vinaigrette in a large bowl until evenly coated. Top with warm roasted beets, 1/2 cup pomegranate seeds, 1/4 cup crumbled goat cheese, and candied walnuts.
  5. Step 5: Drizzle with any remaining vinaigrette and serve immediately.

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Frequently asked questions

How long does Roasted Beet & Pomegranate Salad with Candied Walnuts take to make?

Total time is about 48 minutes (20 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet & Pomegranate Salad with Candied Walnuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-virgin olive oil from drying out.

Can I substitute ingredients in Roasted Beet & Pomegranate Salad with Candied Walnuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet & Pomegranate Salad with Candied Walnuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Beet & Pomegranate Salad with Candied Walnuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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