with Red & Golden Beets, Almonds, Feta, Red Onion, Cucumber, Black Olives, Mint and a Blood Orange Feta Vinaigrette

This salad is quintessentially Springtime. Bursting with juicy fresh flavors and a delightful crunch, this is one of my favorite meals as the weather warms up. I love how gorgeous this salad is to serve with its bright colors and vibrant flavors – there’s nothing better!


Serves 4

2 cups baby spinach

2 cups baby arugula

¼  cup slivered almonds

1 cup roasted red and golden beets, sliced

1 blood orange, in slices

1/3 cup Feta cheese

¼ red onion, thinly sliced,

¼ cucumber, sliced

¼ pitted black olives

Small handful fresh mint

¼ cup Blood Orange Feta Vinaigrette (more or less to taste)

Salt and Pepper


1.     In a large mixing bowl, combine the ingredients, reserving a few slices of blood orange, a few almonds, some mint and some feta.

2.     Toss lightly with the dressing and pour into your serving bowl.

3.     Finish with a drizzle of more vinaigrette and top with the remaining blood orange slices, mint leaves, almonds and feta cheese.

4.     Garnish with a crack of black pepper and salt.


Click HERE for the recipe!