Citrus Beet Salad with Grilled Salmon

Ingredients

• 5 cup baby spinach
• 2 each medium beets
• 2 each oranges, segmented
• 0.5 cup pomegranate seeds
• 0.33 cup shelled pistachios
• 0.33 cup crumbled goat cheese
• 2 each salmon fillets, 5 to 6 oz each
• 1 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 3 tbsp extra virgin olive oil (for the dressing)
• 1 tbsp fresh orange juice (for the dressing)
• 2 tsp champagne or white wine vinegar (for the dressing)
• 0.5 tsp Dijon mustard (for the dressing)
• 0.5 tsp honey (for the dressing)
• 0.5 tsp fresh thyme (for the dressing)
• 0.25 tsp salt (for the dressing)
• Pinch black pepper (for the dressing), to taste

Instructions

1. 1

   Heat oven to 400°F. Wrap scrubbed beets in foil and roast 45 to 60 minutes, until tender. Cool, peel and cut into wedges.

   45 min
2. 2

   Brush salmon with olive oil and season. Grill or pan-sear 4 to 5 minutes per side, until it reaches your preferred doneness.

   4 min
3. 3

   Arrange spinach, beets, orange segments, pomegranate, pistachios and goat cheese.

4. 4

   Whisk or shake the dressing until emulsified. Dress lightly and top with salmon.