Spring Green Salad with Orange Beet Vinaigrette
Spring Green Salad with Orange Beet Vinaigrette is a vibrant, refreshing dish bursting with flavor. This salad showcases a delightful combination of mixed greens, roasted beets, and a zesty orange vinaigrette that brings the best of spring to your table. Perfect for picnics, dinner gatherings, or meal prep, this recipe transforms simple ingredients into a stunning presentation that will impress your guests and satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (spinach and arugula)
- 2 medium beets, roasted and chopped
- 1/4 cup freshly squeezed orange juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Wash the mixed greens thoroughly and dry them with a salad spinner or towel.
- Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for about 45 minutes until tender. Let cool, peel, and chop.
- In a small bowl, whisk together orange juice, olive oil, Dijon mustard, honey, salt, and pepper until blended.
- In a large bowl, combine mixed greens and roasted beets. Drizzle with vinaigrette and toss gently before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize the salad by adding nuts or cheese for extra texture. Store leftover components separately to maintain freshness.