Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette

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Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Filling half the plate with plants isn't as hard as you think. We make it easier with salty, crispy bacon--one piece is all it takes to elevate this bountiful bowl of fruits and vegetables.

Serves 6 (serving size: 1 cup)


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1 whole garlic head
12 ounces baby red beets
3 tablespoons extra-virgin olive oil
1 tablespoon water
2 teaspoons fresh orange juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
4 cups torn Lacinato kale
1 thick applewood-smoked bacon slice, chopped
1 cup fresh orange segments


Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Preheat oven to 350°.

2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange beets on a large sheet of foil; wrap tightly. Bake garlic and beets at 350° for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Place spinach and kale in a large bowl.

3. Heat a medium skillet over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale mixture, tossing to coat.

4. Peel beets; discard skins. Cut beets in half. Arrange beets and oranges over kale mixture.

Created date

December 2015

Nutritional Information

Calories 144
Fat 8.1 g
Satfat 1.3 g
Monofat 5 g
Polyfat 1 g
Protein 4 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 2 mg
Iron 2 mg
Sodium 197 mg
Calcium 113 mg
Sugars 7 g
Est. Added Sugars 0 g