Name: Fat Burner Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: ¼ cup toasted walnuts; ½ teaspoon dried thyme leaves; 2 tablespoons fresh lemon juice; 1 garlic clove, minced; ¼ cup extra virgin olive oil; Olive oil (for roasting); Salt and pepper to taste; 2 medium beets; 4 cups spinach leaves; 2 cups butter lettuce leaves; 1 avocado, chopped; 2 blood oranges, segmented; ½ cup crumbled feta cheese

Jump to Recipe·Leave a Review

This Fat Burner Salad is a vibrant, nutrient-rich dish that brings together sweet roasted beets, creamy avocado, juicy blood oranges, tangy feta, and leafy greens—all topped with a fragrant walnut-lemon dressing. It’s the kind of salad I turn to when I want something refreshing yet satisfying, with flavors that are as nourishing as they are delicious.

Fat Burner Salad

Why You’ll Love This Recipe

I love how this salad hits every note—earthy beets, citrus brightness, creamy avocado, and the rich crunch of walnuts. It’s packed with ingredients known to support metabolism and digestion, making it perfect for those looking to eat clean or simply enjoy a hearty salad. The walnut dressing brings everything together with a zesty punch, and it’s surprisingly easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup toasted walnuts
½ teaspoon dried thyme leaves
2 tablespoons fresh lemon juice
1 garlic clove, minced
¼ cup extra virgin olive oil
Olive oil (for roasting)
Salt and pepper to taste
2 medium beets
4 cups spinach leaves
2 cups butter lettuce leaves
1 avocado, chopped
2 blood oranges, segmented
½ cup crumbled feta cheese

Directions

I start by preheating the oven to 400°F.
Then I rub the beets lightly with olive oil, sprinkle them with salt and pepper, and wrap them in aluminum foil. I roast them for about 45–60 minutes, depending on their size, until they’re fork-tender. Once they’re cool enough, I peel them gently and cut them into cubes.
In a large bowl, I toss together the spinach and butter lettuce, then divide them evenly among four serving bowls.
Next, I top each bowl with chopped avocado, blood orange segments, beet cubes, and crumbled feta.
For the dressing, I finely chop the toasted walnuts and mix them with thyme, lemon juice, and minced garlic in a small bowl. I drizzle in the olive oil while stirring, then season the dressing with salt and pepper to taste.
Finally, I drizzle the dressing over each salad and serve it immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 45–60 minutes (roasting beets)
Total time: about 1 hour 15 minutes

Variations

I sometimes swap blood oranges with regular oranges or grapefruit when they’re more accessible.
For a protein boost, I’ve added grilled chicken or chickpeas on top.
Goat cheese can be used in place of feta for a creamier, tangier twist.
I occasionally mix in arugula for extra peppery flavor.
If I want a crunchier texture, I add roasted pumpkin seeds or sunflower seeds.

storage/reheating

I like to store the salad components separately if I’m making it ahead. The roasted beets can be stored in the fridge for up to 4 days in an airtight container. The dressing also keeps well for about a week. I don’t recommend storing the assembled salad, as the greens and citrus can become soggy. No reheating is needed—this dish is best enjoyed fresh and chilled.

FAQs

What makes this a “fat burner” salad?

I call it a fat burner because it includes nutrient-dense, fiber-rich ingredients like beets, citrus, and healthy fats from walnuts and avocado. These help support metabolism and reduce inflammation.

Can I roast the beets ahead of time?

Yes, I often roast the beets a day or two in advance and store them in the fridge. It makes assembling the salad much faster.

What can I substitute for walnuts in the dressing?

If I’m out of walnuts, I use almonds or pecans. For a nut-free version, sunflower seeds work well too.

Is this salad vegan?

As written, it’s vegetarian due to the feta. I make it vegan by omitting the cheese or using a plant-based alternative.

Can I use a store-bought dressing?

While I prefer the homemade walnut dressing for its flavor and health benefits, a light lemon vinaigrette or balsamic dressing can work in a pinch.

Conclusion

This Fat Burner Salad is more than just a pretty bowl—it’s a powerhouse of flavor and nutrition. I love how easy it is to customize, and it always leaves me feeling refreshed and energized. Whether I’m serving it for lunch, as a light dinner, or a side dish, it’s a go-to I come back to again and again.