Enjoy the vibrant flavors of this Melon, Vegan Feta, and Beet Salad, a nutritious dish that combines roasted beets, sweet melon cubes, and creamy vegan feta on a bed of fresh baby spinach. Drizzled with a tangy orange-ginger dressing and sprinkled with sunflower seeds, this salad is both visually appealing and delicious. Perfect for warm summer days, a brunch with friends, or a light lunch, this recipe offers a refreshing and satisfying meal for any occasion.

Prep Time 40

Cook Time 30

Total Time 45

Course Brunch, Salad, Side Dish

Cuisine Mediterranean

Servings 2

Calories 250 kcal

Ingredients

2 medium beets peeled and cut into cubes
1 cup melon watermelon, cantaloupe, or honeydew, cubed
1/2 cup vegan feta crumbled
2 cups baby spinach
2 tbsp sunflower seeds

For the Orange-Ginger Dressing:

1/4 cup freshly squeezed orange juice
1 tbsp olive oil
1 tsp grated fresh ginger
1 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C).
Spread the beet cubes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.
Roast in the preheated oven for 25-30 minutes, or until tender. Allow to cool slightly.
Prepare the Dressing: In a small bowl, whisk together the orange juice, olive oil, grated ginger, maple syrup, salt, and black pepper until well combined.
Assemble the Salad: In a large mixing bowl, combine the roasted beets, melon cubes, and baby spinach.
Add the crumbled vegan feta and gently toss to mix.
Dress the Salad: Pour the orange-ginger dressing over the salad and toss gently to coat all the ingredients evenly.
Finish and Serve: Divide the salad between two plates.
Sprinkle each serving with sunflower seeds.
Serve immediately and enjoy!

Notes

Delight in this colorful and healthy Melon Vegan Feta and Beet Salad, perfect for a light and refreshing meal!

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