Kale Feta Pecan and Roasted Beet Salad with a Maple Balsamic Dressing
Kale, Feta and Roasted Beet Salad. Made with kale, beets and pecans.
Sides · Salads · Sides
Citrus, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette
Citrus, Walnut and Gorgonzola Salad. Made with walnuts, Gorgonzola and orange. Get ingredient amounts and step-by-step instructions.
20 mins4 servings
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Ingredients at original yield
- ¾ cup walnut halves
- 4 cups mixed greens
- 1 navel orange - peeled and chopped
- ½ pomello - peeled and chopped
- 1 grapefruit - peeled and chopped
- ¼ cup red onion - chopped
- ¼ cup flax seed oil
- ¼ cup avocado oil
- ½ avocado - cubed
- ⅔ cup orange juice - fresh squeezed
- 1 teaspoon cane sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons grainy dijon mustard
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 teaspoon pink himalayan salt
- ¼ cup gorgonzola cheese - crumbled
- 2 sprigs fresh mint
How to make Citrus, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Baking Step 1
- 5 minutes
- 01
Step 1: Preheat oven to broil. Place the walnuts on a lined baking sheet. Place baking sheet in oven for 5 minutes, flipping part way through or until lightly browned.
- 02
Step 2: Place walnuts in a large bowl and let cool. Add the mixed greens, orange pomelo and grapefruit sections, avocado and red onion.
- 03
Step 3: In a small mixing bowl, combine the flax seed and avocado oil, orange juice, sugar, vinegar, mustard, oregano, salt and pepper. Whisk thoroughly until combined and thick.
- 04
Step 3: Toss salad greens mixture in the dressing. Top with the gorgonzola cheese and fresh mint. Serve.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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