Get in the mood for spring with Claire Tansey’s superfood salad that’s fresh, light, and full of colour.

Spring superfood salad

Ingredients:

• 2 oranges
• 1 red or pink grapefruit
• 6 small roasted red or yellow beets, peeled
• 6 cups packed greens, such as baby spinach, baby kale or beet greens
• 1 pint multi-coloured cherry tomatoes, halved
• 1/2 red onion, sliced into thin rings (optional)
• 1/4 cup toasted sliced almonds
• 100 g feta, sliced
• 3 tbsp chopped fresh dill

Mimosa vinaigrette

Ingredients:

• 2/3 cup orange juice
• 1/4 cup olive oil
• 1/4 cup champagne vinegar or white-wine vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/4 tsp salt

Method:

Slice peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin slices. Cut beets into halves, quarters or slices. Layer or toss citrus slices and beets with greens, tomatoes and onion. Top with almonds, feta and dill.

Whisk orange juice with oil, champagne vinegar, Dijon, honey and salt in a small bowl. Drizzle over salad.

Prep 20 minutes | Total 20 minutes

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine

@tanseyclaire