This salad tastes like the holidays in a bowl. It’s got sweet roasted beets, juicy orange slices, crunchy walnuts, and a zippy honey dijon dressing that brings it all together.
I love making this for Christmas dinner or any winter get-together—it’s colorful, fresh, and feels fancy without being hard to make.
Why I Love This Recipe
This salad is one of those dishes that always gets compliments. It looks beautiful and tastes even better.
- The color contrast is stunning on the holiday table.
- It’s light and refreshing, which balances heavy holiday mains.
- The dressing is homemade but super easy.
- Beets and citrus are such a perfect winter combo.
- It feels a little fancy, but it’s made with simple ingredients.
What You’ll Need
- 2 medium beets, peeled and cut into wedges
- 2 oranges, peeled and sliced into segments
- 4 cups mixed salad greens
- ¼ red onion, thinly sliced
- ⅓ cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Pro Tips
- Roast the beets ahead of time so they’re chilled and easier to toss.
- Use a sharp knife to cut the orange segments cleanly.
- Let the dressing sit for 5–10 minutes before using—it helps the flavors come together.
- Toast the walnuts for more flavor.
- Toss the salad gently to avoid bruising the greens.
Tools You’ll Need
- Baking sheet
- Knife and cutting board
- Mixing bowls
- Whisk
- Small jar or bowl for dressing
- Serving plate or bowl
Substitutions and Variations
- Swap oranges for blood oranges or grapefruit.
- Use goat cheese or feta for creaminess.
- Sub pecans for walnuts.
- Add quinoa or farro to make it heartier.
- Use arugula for more bite.
Make Ahead Tips
- Roast beets 1–2 days ahead and store in the fridge.
- Make the dressing a day in advance—it keeps well.
- Slice onions and segment oranges a few hours ahead.
Step-by-Step Instructions
Step 1: Roast the Beets
Place 2 medium peeled and cut beet wedges on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Roast at 400°F for 30–35 minutes, until tender. Let cool.
Step 2: Prepare the Dressing
In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth.
Step 3: Slice Oranges and Onion
Peel and cut 2 oranges into clean segments, removing all white pith. Thinly slice ¼ red onion.
Step 4: Assemble the Salad
In a large bowl or serving plate, layer 4 cups mixed greens, cooled roasted beet wedges, orange segments, red onion slices, and ⅓ cup chopped walnuts. Drizzle with the honey dijon dressing and toss gently.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- If possible, store dressing separately and add just before serving.
- The beets may stain the greens a bit after sitting.
Servings and Cook Time
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes (for beets)
Total Time: 50 minutes
Macros Information (Per Serving – Approximate)
- Calories: 210
- Carbs: 20g
- Fat: 14g
- Protein: 3g
- Fiber: 5g
- Sugar: 11g
Why This Recipe Works (Quick Science)
- Roasting beets brings out their natural sweetness.
- The acid in the orange and vinegar balances the sweetness of honey and beets.
- Dijon mustard acts as an emulsifier in the dressing, helping it stay mixed and creamy.
- Crunchy walnuts add contrast to the soft textures of the citrus and beets.
Common Mistakes
- Cutting the beets too small—they shrink when roasted.
- Forgetting to cool the beets before adding—they’ll wilt the greens.
- Overseasoning the dressing—it’s meant to be light and balanced.
- Using too much dressing—it should coat, not drown, the salad.
What to Serve With
- Roasted chicken or turkey
- Grilled salmon or trout
- Warm crusty bread
- Butternut squash soup
- Brie and cranberry crostini
FAQ
Can I use pre-cooked beets?
Yes, just slice and go—no roasting needed.
Can I use a different citrus?
Absolutely—grapefruit, blood orange, or mandarins work great.
Is this vegan?
Just swap the honey for maple syrup.
How do I keep the onions from being too strong?
Soak them in cold water for 10 minutes, then drain before adding.
Final Thoughts
This salad is everything I want on a holiday plate—fresh, bold, and colorful. It feels festive without being fussy and it goes with pretty much any holiday meal. Give it a try this season and let me know how you liked it!