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Roasted Beet Spinach Salad with Orange Balsamic Vinaigrette


  • 1 large red beet, peeled and sliced into ¼-inch slices
  • 5 ounces baby spinach
  • ⅓ cup dried cranberries
  • ⅓ cup feta cheese
  • ¼ cup pumpkin seeds
  • ⅓ cup Saffron Road Bombay Spice Roasted Chickpeas
Orange Balsamic Vinaigrette:
  • ¼ cup balsamic vinegar
  • 2 teaspoons orange zest
  • ¼ cup fresh orange juice
  • ½ cup olive oil
  • 2 teaspoons pure maple syrup
  • 1 clove garlic, minced
  • ⅛ teaspoon sea salt, to taste


  1. Preheat the oven to 375 degrees F.
  2. Place the chopped beet onto a long sheet of foil and fold it over, enclosing the beets in a foil packet. Place on a baking sheet and roast for 40 to 50 minutes, or until juices are seeping out and beet is soft. Set aside to cool.
  3. While beet is cooling, prepare the vinaigrette. Add all ingredients for the vinaigrette to a small blender or food processor. Blend until completely smooth. Taste for flavor and add more vinegar or salt as desired.
  4. Add the spinach, dried cranberries, feta cheese, pumpkin seeds, and chickpeas to a large serving bowl along with the cooled beets. Toss in desired amount of dressing and serve.
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