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

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

FSD Resources