Spinach Salad with Roasted Beets and Dried Fruit Recipe | Vegetarian Times Skip to main content

Spinach Salad with Roasted Beets and Dried Fruit

This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red.



Ingredient Line: 
1 lb. beets, scrubbed and trimmed
Ingredient Line: 
½ cup fresh orange juice
Ingredient Line: 
⅓ cup dried goji berries
Ingredient Line: 
1 Tbs. Dijon mustard
Ingredient Line: 
1 Tbs. balsamic vinegar
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
10 oz. baby spinach leaves
Ingredient Line: 
⅓ cup dried cranberries (apple-juice sweetened)
Ingredient Line: 
¼ cup pumpkin seeds


1. Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.

2. Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.

3. When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.

4. Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.

5. Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
17 g
0 mg
150 mg
4 g
10 g
Serves 8

Comments on this Recipe


Spinach salad

This salad is multi-fauceted! Looks beautiful, tastes wonderful and wows guests!

How much protein do you think there would be if I added 1/4 walnuts and 1/3 cup sunflower seeds