Autumn Salad with Maple-Roasted Beetroot Crisps & Honey-Mustard Dressing

Steps

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1. 1
   Prepare the pears: peel and slice into thin pieces. Choose pears that are juicy yet still firm to the touch.
   ▶ ≈0:34
2. 2
   Prepare the beetroot: peel and slice thinly to about 2-3 mm thickness.
   ▶ ≈0:53
3. 3
   Prepare the roasting seasoning: combine olive oil, honey or maple syrup, garlic powder, onion powder, oregano, smoked salt, and smoked paprika in a bowl. Stir well to distribute the honey evenly.
   ▶ ≈1:11
4. 4
   Toss the beetroot slices in the seasoning mixture, ensuring each piece is evenly coated.
   ▶ ≈1:56
5. 5
   Spread the coated beetroot slices on an air fryer basket or parchment-lined baking sheet in a single layer without overlapping. Roast at 190°C for 10 minutes until crispy.
   ▶ ≈2:03
6. 6
   Extract pomegranate seeds: score the pomegranate skin lightly with a knife without cutting too deep into the flesh. Gently pry the two halves apart and scoop out the seeds.
   ▶ ≈2:09
7. 7
   Make the honey-mustard vinaigrette: in a bowl, combine 1 tbsp mustard, 1 tbsp honey, a pinch of salt, several grinds of black pepper, and 2 tbsp olive oil. Whisk from the center outward until you achieve a smooth, creamy emulsion.
   ▶ ≈2:41
8. 8
   Assemble the salad: arrange the fresh greens on a plate or in a bowl as the base. Distribute the walnuts, pear slices, pomegranate seeds, and crumbled feta evenly over the greens.
   ▶ ≈3:06
9. 9
   Once the beetroot crisps are ready, arrange them on top of the salad.
   ▶ ≈3:26
10. 10
    Drizzle the honey-mustard vinaigrette over the salad and serve immediately.
    ▶ ≈3:39