This bright and beautiful salad is gorgeous to look at and so good for you! Sweet roasted beets, tart blood oranges, herby fennel and crunchy walnuts make a delicious healthy salad perfect for anytime of the year.
Who said you have to stop eating salads in the winter. Luckily there are plenty of fruits and vegetables that are still around in the colder months. Blood oranges are in season from December to May, beets are harvested through fall, but keep so well. Fennel has it’s peak growing season in fall and winter.
Some other produce that you might want to include in winter salads would be pears, broccoli, Brussel sprouts, cabbage, carrots and cauliflower.
This salad is gluten free, paleo and vegan!
Ingredients in this Healthy Superfood Salad
- Beets – purple is pretty, but you can use any color.
- Blood Oranges – can use regular oranges or grapefruit.
- Fennel Bulb – can omit if you don’t like the flavor of fennel.
- Watercress – or regular salad greens.
- Arugula – or regular salad greens.
How to Make This Roasted Beets and Blood Orange Salad
- Preheat oven to 400.
- Prepare the beets – Peel the beets and cut them into 8 wedges. Place them on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 30 minutes, turning once.
- Prepare the walnuts – coarsely chop and place them in a dry skillet over medium high heat. Toss them until golden brown.
- Prepare the oranges – cut off the peel, removing the white pith. Holding the orange in one hand, carefully cut out the segments by cutting down on the side of each membrane. Drop the slices into a bowl.
- Prepare the fennel – cut off the end of the fennel and the green stalks, leaving the bulb. Cut the bulb in half, place it cut side down on the cutting board and cut into thin slices.
- Prepare the dressing – squeeze any leftover juice from the oranges into a large bowl. Add the olive oil, dijon mustard and salt and pepper to the bowl and whisk.
- Prepare the salad – add the greens and fennel to the large bowl and toss with the dressing. Divide the salad among 4 plates. Top with the beets and blood oranges and toasted walnuts.
Everyone loves this bright and colorful winter salad. The sweet beets, the tart oranges, the earthy fennel and the crunchy walnuts. Served with peppery arugula or whatever your favorite lettuce it, you’ll want to make this whenever you need a healthy and cheerful salad. I found this salad in Super Clean Superfoods.
Some other winter salads you might like:
Roasted Beets and Blood Orange Salad
- 2 beets peeled
- 1 tablespoon olive oil
- salt and fresh ground black pepper
- 1/4 cup walnuts coarsely chopped
- 2 blood oranges
- 1 fennel bulb trimmed
- 2 cups watercress washed and dried
- 3 1/2 cups baby arugula washed and dried
- Preheat the oven the 400. Cut the beets into 8 wedges per beet. Place them on a rimmed baking sheet, drizzle with the olive oil, season with salt and pepper and toss to coat. Spread them out in a layer and roast for 30 minutes, turning once. Set them aside to cool.
- Using a dry skillet, toast the walnuts over medium heat until starting to brown. Set them aside to cool.
- Peel the oranges, removing all the pith. Cut out each segment of the orange between the membranes, dropping them into a bowl. Squeeze what's left of the orange into another larger bowl to be used in the dressing.
- Make the dressing by whisking the dressing ingredients in the bowl with the orange's juice. Slice the fennel very thinly into the bowl and toss so that it doesn't discolor.
- Add the watercress and arugula to the bowl with the fennel and toss to combine. To serve place the lettuce fennel mixture on a platter. Top with the beets and blood oranges and then sprinkle the toasted walnuts on top.
- Beets - purple is pretty, but you can use any color.
- Blood Oranges - can use regular oranges or grapefruit.
- Fennel Bulb - can omit if you don't like the flavor of fennel.
- Watercress - or regular salad greens.
- Arugula - or regular salad greens.