I don’t know about you, but salads are usually the last thing I want to reach for at lunch time. Anytime the opportunity arises for me to eat, I want what I consume to be something spectacular—memorable—and I don’t see salads as being quite that. I think of them as more of an obligation to my heading-toward-30-years-old body rather than something I crave. They’re not something that excite me. Every once in a while however, I have a salad that knocks my socks off and makes me rethink my attitude. Recently while clearing out the fridge I threw some oranges and beets on some greens, mixed in a little balsamic, and topped it with some walnuts and THAT has turned into something I DO crave and that I’ve been returning back to ever since. If beets aren’t your thing, consider just doing the oranges and walnuts. I personally love beets, but even if you don’t I want you to be able to appreciate the delicious combo of the balsamic and oranges. Goat cheese would make a great addition as well!
Orange + Beet Salad with Balsamic Dressing
3 cups baby spinach
3 cups kale, stems removed and chopped into 1” pieces (or just use more spinach if you prefer)
4 cooked beets, cut into thin rounds and then sliced in half (I love to buy these because they are already cooked and ready to use)
4 oranges, peeled and sliced into thin rounds
1/4 cup walnuts
Dressing:
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/4 teaspoon ground ginger
1 teaspoon honey (optional)
salt and pepper to taste
First Place the spinach and kale on a large serving platter or into a large serving bowl. Arrange the oranges, beets, and walnuts on top. Set aside.
In a small bowl, combine the olive oil, balsamic, honey, ginger, and salt. Whisk together until blended.
Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately. You may have a little extra dressing. If this is the case store in the refrigerator for up to 5 days.
