We’re finally starting to see signs of Spring here in Michigan – it still hasn’t warmed up much past 40 degrees, but the last two days have been beautifully sunny, which is a nice change from our weekly snow and ice storms! We can’t wait for Spring produce to start filtering in, but for now, we’ll happily settle for late-season citrus, which is the star of this salad.
A good salad, in my opinion, has varying textures, tastes and a bit of plant protein and fat to make it a full meal. This salad hits all of those requirements – refreshing greens, earthy roasted beets, sweet, tangy citrus, salty vegan feta, lentils for protein and a citrus dill vinaigrette to pull everything together. If you’re wondering where on earth we found vegan “feta”, it’s from this brand – we haven’t seen anything else similar on the market, and we absolutely love it! The texture is so similar to feta, and it hits all of the salty, tangy notes that make feta so satisfying.
We used both regular and golden beets – golden beets have a slightly milder flavor than red beets and they’re equally nutritious. We often find them loose in large bins at the store, but if you find them with greens attached, you can actually repurpose the beet greens by washing them well and adding them to the salad. Beet greens are also great sautéed – the texture is somewhat similar Swiss chard. Other uses include adding to a soup or homemade vegetable stock.
If you’re anything like me and can’t just eat a salad for dinner (it’s just not enough!), pair this with soup or even a sandwich. This minestrone is always a good choice, or if you want to double up on lentils, you’ll love this vegan red lentil soup (a family favorite in our house!). In terms of sandwiches, any kind of panini is a win in my book.Print
This salad has it all: refreshing greens, earthy roasted beets, tangy/sweet citrus, protein-rich lentils and a citrus dill vinaigrette that brings everything together. Perfect for a quick, filling weeknight dinner, especially when paired with some leftover soup or an easy sandwich!
- 1 cup cooked green lentils (cooked according to package directions)
- 4 cups baby kale or arugula
- 1 cup microgreens
- 1 medium yellow beet, diced
- 1 medium red beet, diced
- 1 navel orange, pith removed and sliced into rounds
- 1 blood orange, pith removed and sliced into rounds
- Optional: 1-2 tangerines, peeled and segmented
- 1/3 cup vegan feta
Citrus Dill Vinaigrette:
- 5 tbsp orange juice
- 1 tbsp lemon juice
- 6 tbsp olive oil
- 1 tsp agave
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 1/2 tbsp fresh dill, chopped well
- Preheat oven to 375 F.
- Peel, dice, and toss beets in 1 tbsp olive oil (toss separately if you don’t want colors to bleed). Sprinkle with some salt and pepper. Spread evenly on a sheet pan and roast for 23-25 minutes, until tender.
- While beets are roasting, cook lentils according to package directions (don’t forget to add a generous pinch of salt to water!).
- Whisk together all ingredients for vinaigrette until well incorporated.
- Toss cooked lentils in about 2 tbsp of salad dressing. Toss baby kale, arugula, or spinach in a bowl with microgreens. Once beets and lentils have cooled, add them to salad with feta and citrus. Toss gently with remaining vinaigrette and serve immediately.
To make this a full meal, you can also add in cooked quinoa or brown rice (or another grain of choice) and avocado for some extra fat.