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Sunburst Spinach Salad

Sunburst Spinach Salad

I made this salad for myself and my hubby for lunch a few days ago. It seemed like a perfect antidote to the minimal sunlight and colder temps that mark this time of year.

I was feeling a little draggy after another night of not enough sleep so I decided to take a short hiatus from my usual lunchtime fare — something bread-based, followed by cookies — in favor of a fresher and lighter meal.

I love grated beet in salads – it’s sweet and juicy and crunchy which is a pretty awesome combo. And the color is so bright and beautiful, too, especially paired with the orange of the shredded carrot and tangerine slices – hence the “sunburst” name.


Box Grater by Eve Fox, Garden of Eating blog, copyright 2011

I also love citrus fruit in salad – juicy, tart and sweet. And the toasted nuts are deliciously crunchy and rich. I really like the baby spinach as a base for this salad – very tender and flavorful. Although I admit that I am mostly focused on the flavor, it’s an added bonus that all these things really are good for you, too. Now that our older son goes to school a few mornings a week, winter tends to be one cold and stomach bug after the next so the more vitamin C and other immune system boosters we can get, the better.


Carrots by Eve Fox, Garden of Eating Blog, copyright 2012

I added some grain to give the salad a bit more substance. I used leftover couscous from a Moroccan themed potluck we hosted recently but you could use farro or quinoa or whatever you have on hand. Toss in a handful of currants, raisins or dried cherries, splash with a healthy dose of your favorite vinaigrette and you’re in business. Eat well and stay well!


Sunburst Spinach Salad With Beets & Couscous by Eve Fox, Garden of Eating blog, copyright 2012


Sunburst Spinach Salad With Grated Beets, Toasted Pecans & Couscous
Amounts vary based on how much you want to make

Ingredients

* Baby spinach, washed and dried
* Beet, peeled and grated
* Carrot, peeled and grated
* Pecans or walnuts, toasted
* Dried currants, raisins, cherries or cranberries
* Tangerine or orange, peeled and sliced
* Vinaigrette (I used a simple balsamic one)
* Couscous, farro, or quinoa, cooked and cooled

Directions

Lay down a thick bed of baby spinach, top with couscous or other grain, layer on the grated carrot and beet, and top with the toasted nuts and sliced citrus. Drizzle with your favorite vinaigrette and dig in.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

56 comments

+ add your own
1:36PM PST on Feb 21, 2013

Delicious,I'll try it.Thanks for sharing

4:41PM PST on Feb 19, 2013

Thanks for sharing and helping me compile a healthy cookbook for myself!

11:21AM PST on Feb 18, 2013

yum

5:52AM PST on Feb 18, 2013

thanks!

6:32AM PST on Jan 26, 2013

Going to make this for lunch

3:11AM PST on Jan 26, 2013

Thanks Eve

7:50AM PST on Jan 25, 2013

thanks

6:44AM PST on Jan 22, 2013

Thank you Eva, for Sharing this!

3:03AM PST on Jan 21, 2013

Thanks

11:34AM PST on Jan 15, 2013

Sounds really good!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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