Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette is a mouthful to say, but is such a great combination for a salad in the winter! Sweet, tart, salty goodness in every single bite! 

Today's theme for Sunday Supper is Winter Salads. This is my version of a salad I often enjoy at the Cheesecake Factory. If you love beets, this salad is for you!  I used to shy away from beets, but I have grown to absolutely adore them.  I love them fresh roasted or pickled, it doesn't matter to me! They have a complex sort of flavor profile and that is what makes me love them so much, I think. I'ts funny how our tastes develop over time.

Beets are SO GOOD FOR YOU! They are a powerhouse of nutrition. They are at peak season in November, making them the perfect ingredient for winter salads. It's easy to roast your own beets. Find out how from Martha Stewart here. In this recipe, however, I elected to use pickled beets. You can use whatever form of beets you prefer.  Either way works fine! 

Blood oranges are in season right now and they are absolutely wonderful!  I find blood oranges are not quite as acidic as a navel orange and have a flavor that has the hint of berries.  I used the juice from the blood oranges in the vinaigrette too, but if you can't find blood oranges, it's perfectly fine to use regular oranges in the dressing and salad.  The dressing will keep for several days in the refrigerator, just mix well before using. 

Give this salad combination a try and then come back and let me know what you think!  I love it and have already had this particular salad now for several lunches this week!  YUM! 

This combination is so good, I find myself craving this salad often! I can feel good about enjoying something I love so much because it not only tastes great, but it's good for me too! Win-win!

Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette

By Renee's Kitchen Adventures

A salad full of winter produce that is full of flavor in every single bite!

Ingredients

• 2 - 3 cups baby greens and baby spinach mix
• 1/2 cup cubed pickled beets (or cold, fresh, roasted beets)
• 1/2 medium apple (I used Fuji but Granny Smith would be awesome too!) cored, and sliced thinly
• 1 blood orange, peeled and cut into sections (as shown in photos)
• 2 TBS goat cheese
• 2 TBS chopped walnuts
• For Dressing:
• juice of half a lemon
• juice of 1 blood orange
• 1 TBS honey
• 1/2 tsp, Dijon mustard
• 2 TBS apple cider vinegar
• salt and pepper, to taste
• 1/4 cup olive oil

Instructions

1. Arrange greens, beets, apple slices, orange sections, goat cheese and walnuts on a plate.
2. In a small jar, combine all the dressing ingredients up to the olive oil. Put lid on and shake well. Add olive oil and shake well again.
3. Dress salad with about 2 TBS of the dressing. Store unused dressing in refrigerator for up to a few days.

Yield: 1 serving + about 3/4 cup dressing

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: salad, Beets, apples, goat cheese, walnuts, blood oranges, vinaigrette, citrus, honey

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 If you love this salad, you might also like these salad recipes!

• Shaved Brussels Sprouts Salad
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