Description
A vibrant and refreshing salad featuring roasted ruby beets, juicy citrus segments, pomegranate arils, creamy feta, and crunchy toasted walnuts, all tossed in a light honey-Dijon vinaigrette. Perfect as a colorful side dish or a light main course.
Ingredients
- 3 medium ruby beets, roasted, peeled, and cut into wedges
- 2 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and roughly chopped
- 4 cups mixed salad greens (such as arugula, spinach, or butter lettuce)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes, until tender. Let cool, then peel and cut into wedges.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
- In a large salad bowl, arrange the mixed greens. Top with roasted beet wedges, orange and grapefruit segments, pomegranate arils, crumbled feta, and toasted walnuts.
- Drizzle the vinaigrette over the salad and gently toss to combine. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American