Harvest Spinach & Beet Salad with Pomegranate & Orange-Cider Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4 servings

This salad features spinach, walnuts, golden beets, red onion and blue cheese, which creates a tangy salad that is great for catering events.

Ingredients

4 medium golden beets, scrubbed, trimmed, cut in half
1/3 cup walnuts, chopped
3 tbsp. maple syrup
10 oz. baby spinach
1/2 cup orange juice
¼ cup apple cider
1/2 cup extra virgin olive oil
2 oz. blue cheese
1 oz. pomegranate seed
¼ cup red onion, thinly sliced

Steps

1. Place beets into saucepan, and fill with enough water to cover. Bring to boil, then cook for 20 to 30 mins., until tender. Drain and cool, then cut in to cubes.

2. While beets are cooking, place walnuts in skillet over medium-low heat. Heat until warm and starting to toast, then stir in maple syrup. Cook and stir until evenly coated, then remove from heat and set aside to cool.

3. In small bowl, whisk together orange juice concentrate, apple cider and olive oil to make dressing. Season with salt and pepper.

4. Place large pile of baby greens onto each of four salad plates, divide candied walnuts and red onion equally and sprinkle over spinach. Place equal amounts of beets and pomegranate over spinach, and top with crumble of blue cheese. Drizzle each plate with some of dressing.

Recipe by NYU Langone Medical Center, New York

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources