Prepare Honey-Roasted Almonds: Preheat oven to 400 degrees. Lin a rimmed baking pan with parchment paper. Place almonds and honey in a small bowl and stir until combine. Spread almonds in prepared pan and bake for 5 minutes. Stir mixture and bake for 2 minutes more or until toasted. Remove from oven; cool completely.
Use red-hued blood oranges or pink cara cara oranges to add a pop of color and tons of vitamin C to this salad.
Servings and Ingredients
|¾ c.||whole almonds|
|2 tbsp.||Hy-Vee honey|
|Citrus Winter Salad|
|2||large red beets, rinsed and trimmed|
|Hy-Vee olive oil nonstick cooking spray|
|4||blood oranges, or cara cara oranges, divided|
|½ c.||Hy-Vee canola oil|
|¼ c.||Hy-Vee white wine vinegar|
|1 tsp.||Hy-Vee honey|
|1 tsp.||Hy-Vee Dijon mustard|
|Kosher salt, to taste|
|Hy-Vee black pepper, to taste|
|1||(5 oz) container baby kale|
|4||tangerines, peeled and thinly sliced|
|1||medium red onion, thinly sliced|
|2 oz.||Hy-Vee Select natural fresh goat cheese, crumbled|
Things To Grab
- 2 rimmed baking pan
- Parchment paper
- Small bowl
- Aluminum foil
- Glass screw-top jar, such as a mason jar
Coat beets with cooking spray. Wrap beets with foil and place in a rimmed baking pan. Bake 55 minutes, or until tender. Remove beets from oven and cool. When cool enough to handle, remove foil, peel, and thinly slice.
Zest one orange. Squeeze juice from orange, yielding about 1/4 cup juice. Set aside. Peel remaining oranges; cut each crosswise into 1/2-inch-thick slices. Set aside.
Add canola oil, vinegar, zest, juice, honey, and Dijon mustard to a screw-top jar. Cover and shake well. Season to taste with salt and pepper.
Arrange kale, beets, oranges, tangerines, and red onion on a large platter. Top with goat cheese, and Honey-Roasted Almonds, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 5mg
- Sodium: 80mg
- Total Carbohydrates: 26g
- Protein: 5g