Powerhouse Salad Recipe

Preheat and prepare

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

If using whole fresh beets (about 1 lb total), trim the greens, scrub well, and peel with a vegetable peeler. Cut into roughly 1/2-inch cubes so they roast evenly. If using precooked beets, slice or cube to about 1/2-inch pieces.

Toss the cubed beets with 1 tsp neutral oil and 1 tsp coarse salt on the prepared baking sheet, spreading them in a single layer so they roast rather than steam.

Roast in the preheated oven for 25–30 minutes, stirring or shaking the pan halfway through, until beets are fork-tender and edges begin to caramelize. Remove from oven and let cool to warm or room temperature (15–20 minutes).

While beets roast, toast the pecans: place the pecans in a dry skillet over medium heat. Stir or shake frequently for 4–6 minutes until they are fragrant and slightly darkened. Watch closely to avoid burning.

Remove from heat and roughly chop once cool enough to handle. Set aside to cool fully.

In a bowl or small jar, combine 3 tbsp pure maple syrup, 2 tsp Dijon mustard, 3 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, and the minced garlic clove.

Whisk vigorously while slowly streaming in 1 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, add all ingredients to a jar, secure the lid, and shake until combined.

Season the dressing with 3 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust: add a pinch more salt for brightness, more maple for sweetness, or more vinegar/lemon for acidity. Refrigerate if not using immediately.

In a large bowl, combine 4 cups packed baby spinach and 3 cups spring mix. Gently toss to blend greens.

Add the roasted beets (2 cups warm or cooled) to the greens.

Drizzle about 3–4 tbsp of the maple–Dijon dressing over the greens and beets. Toss gently to coat the leaves evenly. Start with less dressing and add more to taste to avoid overdressing.

Scatter the toasted chopped pecans (3 oz) and crumbled goat cheese (4 oz) over the salad. Use a fork or salad servers to gently combine so the cheese breaks into small clusters and pecans distribute evenly.

Garnish with 2 tbsp thinly sliced fresh chives if using. Taste and add a final pinch of salt or a grind of black pepper if needed.

Serve immediately. If preparing ahead, keep dressing, toasted pecans, and goat cheese stored separately and dress the salad just before serving.