Harvest Spinach & Beet Salad with Pomegranate & Orange-Cider Vinaigrette
This salad features spinach, walnuts, golden beets, red onion and blue cheese, which creates a tangy salad that is great for catering events.
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
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