Roasted Beet & Citrus Winter Salad with Maple Dijon Dressing

This vibrant winter salad is packed with seasonal whole foods—earthy roasted beets, juicy citrus, crunchy walnuts, and creamy avocado—all tossed in a tangy maple Dijon dressing. It’s nutrient-dense, delicious, and perfect for February when citrus is at its peak and root vegetables are still in season.

Ingredients

For the salad:

3 medium beets, scrubbed and trimmed

2 tablespoons avocado or olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 grapefruit, peeled and segmented

1 orange, peeled and segmented

1/2 small red onion, thinly sliced

1/4 cup walnuts, toasted and chopped

1/4 cup pomegranate seeds (optional)

1/2 avocado, sliced

2 cups mixed greens (arugula, spinach, or baby kale)

For the dressing:

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon fresh orange juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Instructions

1. Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45-60 minutes, or until fork-tender. Let cool slightly, then peel and cut into wedges.

2. Prepare the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, orange juice, Dijon mustard, maple syrup, salt, and pepper. Set aside.

3. Assemble the salad: In a large bowl or platter, arrange the mixed greens. Top with roasted beets, citrus segments, red onion, walnuts, pomegranate seeds, and avocado.

4. Dress and serve: Drizzle the maple Dijon dressing over the salad and toss gently. Serve immediately and enjoy!

Why You’ll Love It

Packed with antioxidants from beets, citrus, and pomegranate

Rich in healthy fats from walnuts and avocado

Naturally gluten-free, dairy-free, and plant-based

A perfect balance of sweet, tangy, and earthy flavors