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Delicious Cubby Salad Copycat -- Mixed Greens with toasted pistachios, beets, oranges, avocado, and an orange poppyseed dressing made with no refined sugar!

Beet and Goat Cheese Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 as a side
Author Chelsea

Ingredients

  • 6 ounces mixed greens lettuce I use 50/50 blend spinach and spring mix leaves
  • 1 large avocado
  • 1 teaspoon lemon juice
  • 1/3 cup toasted pistachios
  • 1 can (15 ounces) mandarin oranges
  • 1/2 - 1 full can (15 ounces) full can small whole beets (OR fresh roasted beets; see recipe notes)
  • Crumbled goat cheese or feta will work

Dressing

  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 1 and 1/2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/3 cup vegetable oil
  • 1/2 tablespoon poppyseeds

Instructions

  1. Place the lettuce in a large bowl.
  2. Remove the pit and peel of a ripe avocado. Chop into small pieces and toss with lemon juice. Add to the lettuce.
  3. Drain the mandarin oranges and add those.
  4. Drain and rinse the whole beets. Allow to dry. (Depending on how many beets you want in the salad, you may only want to use half the can. I'm crazy about beets so we generally use 3/4ths the can in the salad and then eat the rest with dinner)
  5. Chop up the whole beets and add to the salad.
  6. Toss the salad with the dressing (see instructions below) and then add the toasted pistachios and crumbled feta or goat cheese.
  7. Do not toss the salad with the dressing until right ready to enjoy the salad. This salad doesn't store or sit well.

Dressing

  1. Combine all of the ingredients except for the poppyseeds in a small blender or food processor (I used a Twister jar with my Blendtec). Blend and taste. Adjust to personal preference and then stir in the poppyseeds.
  2. Toss however much dressing you want with the salad. Leftover dressing will stay good up to a week in an airtight container in the fridge.

Make ahead

  1. If you aren't planning on eating this salad all in one sitting, do not toss all the ingredients together or toss with the dressing. If making it ahead of time, keep the lettuce separate, the dressing separate, and all the veggies/toppings separate. Toss all together right before enjoying.

Recipe Notes

The quantities of ingredients are a general guideline. Add more or less of your favorite salad fixings depending on your personal preference :) TO ROAST BEETS: Preheat the oven to 400 degrees F. Trim the top of the beets to leave about 1 inch; do not trim the root. Wrap each beet individually in aluminum foil and place them on a sheet pan. (For extra flavorful beets: line the sheet pan with foil and top with 1-2 cups coarse kosher salt. Place the foil wrapped beets on top of this salt.) Roast them for 50-60 minutes (depending on their size) or until a small sharp knife can easily be inserted in the middle. Unwrap each beet and set aside to cool. Peel the skin off of the beets and then slice. (Tip: peel and slice the beets on parchment paper to prevent staining your cutting board. Use gloves to avoid staining your hands!)