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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
chicken tenders

The outcry was immediate when Yale University slashed chicken tenders from dining hall menus in 2008. Yale had just brought its dining services in-house with a new focus on sustainable food, and processed chicken strips were simply out of sync with that philosophy. But students were outraged, launching protests and convincing their parents to call and complain.

Yale Hospitality Associate Vice President Rafi Taherian gave in. “He said, OK, if we’re going to have chicken tenders, which clearly we must, then we’re going to have the best gosh darn chicken tenders in town,” says Cathy...

FSD Resources