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


* 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


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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Sonia Minwer-Barakat Requ

Delicious,I'll try it.Thanks for sharing

Paul Girardin
Paul Girardin4 years ago

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

J.L. A.
j A4 years ago


Raffaella Scola
Raffaella Scola4 years ago


Jane Fox
Jane Fox4 years ago

Going to make this for lunch

Ram Reddy
Ram Reddy4 years ago

Thanks Eve

Janine F.
Janine F4 years ago


Fred Hoekstra
Fred H5 years ago

Thank you Eva, for Sharing this!

Val M.
Val M5 years ago


Debbie Williamson
Solitary Eagle5 years ago

Sounds really good!