Sweet Beet and Melon Salad with Maple Citrus Vinegarette
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Vinegarette:
¼ cup olive oil or avocado oil
3 tsp. Dijon mustard or brown mustard
2 tbsp. maple syrup
2 – 3 tbsp. orange juice
Juice and zest of 1 lime
Salt to taste
Black pepper to taste
For the Salad:
2 – 3 cups tightly packed arugula
1 shallot, thinly sliced
3 tbsp. sunflower seeds (shelled, roasted, and salted)
1 ½ cups Paisley Farm Sweet Pickled Beets, drained
1 ½ cups chopped cantaloupe (or melon of choice)
4 oz. crumbled feta cheese
Instructions
- In a small bowl, whisk together all of the vinegarette ingredients until smooth and slightly emulsified. Set aside.
- Add the arugula, shallot, and 2 tablespoons of sunflower seeds to a medium or large mixing bowl. Drizzle 2 to 3 tablespoons of the vinaigrette on top and toss until the arugula is well coated. Add the sweet pickled beets, cantaloupe, and another tablespoon or so of the vinegarette and gently toss. Transfer to a serving bowl or platter and sprinkle with the remaining sunflower seeds and crumbled feta cheese. Serve with extra dressing on the side.