Description
This Fat Burner Salad is a refreshing and satisfying dish made with roasted beets, creamy avocado, blood oranges, feta, and greens, all brought together with a zesty walnut-lemon dressing. It’s nutrient-rich, metabolism-friendly, and perfect for a healthy lunch or dinner.
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
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the beets with olive oil, sprinkle with salt and pepper, wrap in foil, and roast for 45–60 minutes until fork-tender. Let cool, then peel and cube.
- In a large bowl, toss the spinach and butter lettuce, and divide among four serving bowls.
- Top each bowl with avocado, blood orange segments, beet cubes, and crumbled feta.
- For the dressing, finely chop toasted walnuts and mix with thyme, lemon juice, and minced garlic. Drizzle in olive oil while stirring, and season with salt and pepper.
- Drizzle the walnut-lemon dressing over each salad and serve immediately.
Notes
- Substitute blood oranges with regular oranges or grapefruit.
- Add grilled chicken or chickpeas for extra protein.
- Use goat cheese instead of feta for a tangier taste.
- Mix in arugula for a peppery twist.
- Top with roasted seeds like pumpkin or sunflower for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
