Arugula Salad with Oranges, Roasted Beets, and Spiced Walnuts

Question: Who wants to eat salads in the winter? 

Not you?

Okay. That's what I thought. So, this recipe is JUST for you! 

For Fat Loss Foodies, salads are a year-round staple of our diet: it's an easy way to get loads of high-fiber veggies in, and they make a great vehicle for any protein (and goat cheese;). 

But we also TOTALLY get that when it's 30 degrees outside, nothing sounds less appealing than a big bowl of cold vegetables with a light vinaigrette.

This Arugula Salad with Oranges, Beets, and Spiced Walnuts combines in-season citrus with roasted beets and warm, spicy walnuts. If there's such a thing as "winter salad" - this is it. 

We love pairing it with some roasted pork tenderloin or roasted chicken.

"Uhhhh....How Do I Roast Beets?"

If you've never roasted beets before, hold up - we got you!

Super easy:

1. Fire up the oven to 400. Grab a couple red or golden beets and chop off the greens/stems. Scrub them under running water to get any dirt off, then wrap them tightly in aluminum foil.

2. Place the foil-wrapped beets in a small roasting pan and roast for 45-60* minutes (*note: this will depend on the size of the beets.) They are done when you can easily pierce the beet with a sharp pairing knife.) 

3. Once the beets are cool enough to handle, slice off the root and stem, then use your fingers to peel the skin off. It will slide right off without much effort, but use your knife to clean up any skin that won't come off. Heads up: the beet juice is going to turn your fingers red! Wear an apron:) 

P.S. You can also buy beets pre-roasted in the produce section at Trader Joe's. We sometimes do this to save time! No judgement here;) 


Special Dietary Needs: Paleo, Dairy-free, Gluten-free, Whole30 compliant

Serves 2


Half a bag of wild arugula

1 navel orange, segmented

1 large beet, roasted and chopped into bite sized pieces

1/4 c. raw walnuts

1 tsp. olive oil

1/2 tsp. cinnamon

1/2 tsp. chili powder

1/4 tsp. sea salt

dash of cayenne pepper

1/4 c. Citrus Vinaigrette


1. Place arugula in a large mixing bowl. Add beets and orange segments and set aside.

2. FOR SPICED WALNUTS: In a small bowl or ramekin, combine cinnamon, chili powder, cayenne pepper and salt. Stir to combine.

3. In a small saucepan over medium heat, add 1 tsp. oil. Add walnuts and toss to coat. Using your fingers, grab a pinch of the spice rub and sprinkle over the nuts. Toss to coat and repeat 2-3 more times until they are evenly seasoned. Toast for 2-3 minutes total, until nuts are fragrant and lightly browned. Spread on a baking sheet or plate to cool.

4. Add Spiced Walnuts to the salad bowl and drizzle with 1/4 c. Citrus Vinaigrette. Use tongs and toss well to combine.