The zesty tones of the blood orange and grapefruit segments perfectly complement the full flavours of the earthy beetroot and smooth Gorgonzola cheese in this tasty vegetarian salad.
Serves: 4
Preparation time: 15 minutes
Cooking time: n/a
What You’ll need:
For the salad
- 140g baby kale, spinach, or spring green mix
- 200g pack of Juniperberry & Black Pepper infused beetroot from the ready-to-eat range
- 1 ripe blood orange
- 1 ripe grapefruit
- 125g Gorgonzola cheese
- 100g walnuts
For the dressing
- 3tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- 2 tsp dijon mustard
- 6 sage leaves, chopped
- Pinch of salt
What to do:
- Wash and pat dry the baby kale; place in a large salad bowl.
- Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
- Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
- Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.