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Fall Beet & Pear Salad with Maple Roasted Garlic Vinaigrette

There’s nothing like the earthy sweetness of roasted beets paired with juicy pear slices and a hint of tangy pickled onions to welcome the cozy flavors of fall. This vibrant salad is dressed in a warm, maple-roasted garlic vinaigrette and topped with crunchy pumpkin seeds and creamy goat cheese—perfect for a rustic autumn meal or a magical, intention-filled gathering in your kitchen tavern.
Prep Time1 hour
Course: Appetizer, Dinner, Lunch, Salad, Side Dish, Snack
Cuisine: American
Keyword: beetroot, fall, garlic, maple, pear, salad
Servings: 2 servings

Equipment

  • Oven
  • 1 Baking Sheet
  • Aluminum Foil
  • 1 knife
  • 1 Cutting Board
  • 1 Mixing Bowl
  • 1 immersion blender or whisk
  • 1 spatula or tongs for tossing the salad

Ingredients

For the Salad

  • 2 medium beets roasted and sliced into wedges
  • 1 ripe pear cubed or thinly sliced
  • 2 tbsp autumn herbed pickled onions
  • 2 tbsp pumpkin seeds
  • 2 tbsp goat cheese crumbled
  • ¼ cup fresh parsley finely chopped
  • sea salt and black pepper to taste

For the Maple Roasted Garlic Vinaigrette

  • 1 whole head of garlic
  • 3 tbsp olive oil extra virgin
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • ½ tsp sea salt
  • ¼ tsp ground black pepper

Instructions

  • Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until soft and golden. Let cool slightly, then squeeze the cloves from their skins.
  • While the garlic roasts, scrub the beets, drizzle with olive oil, wrap in foil, and roast 40–50 minutes until tender. Once cool enough to handle, peel and slice into wedges. Optional: soak the beets in an ice bath to cool then down quicker.
  • Chop the pear into small cubes and finely chop the parsley.
  • Blend or whisk roasted garlic with olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and optional spices. Adjust for sweetness, acidity, or richness to taste.
  • Toss the beets, pear, parsley, and pickled onions with the vinaigrette. Plate, then sprinkle with toasted pumpkin seeds and crumbled goat cheese. Serve immediately and enjoy!