Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette

A hearty & flavorful spring salad that's enjoyable all year long!



Adjust Servings

Recipe CategoriesSalads



2eachsmall beets, stems trimmed to 1"
1Teaspoonolive oil
8piece(s)bacon, diced
16eachspears of asparagus, grilled
4Ouncearugula or endive
8Ouncespinach, cleaned and stemmed
1⁄2eachpurple onion, thinly sliced
2Ounceblue cheese, crumbled
1⁄2Cupmacadamia nuts, roasted and salted


 eachReserved bacon fat from salad
 eachReserved orange juice from salad
1Tablespoonwhole grain mustard
4Tablespoonchampagne vinegar
5leafbasil (large leaves)
2Teaspoontruffle oil
2Tablespoonolive oil
 eachsalt & freshly ground pepper to taste
2TablespoonHawaiian honey


  1. Preheat oven to 350°.
  2. Rub beets with olive oil.
  3. Place beets in a small roasting pan and cover with foil.
  4. Roast for 45-50 minutes or until tender.
  5. Cool, then peel and quarter.
  6. Sauté bacon over medium heat until crisp.
  7. Cool and reserve bacon drippings for salad dressing.
  8. Peel orange, then segment, reserving juice for salad dressing.
  9. Combine all dressing ingredients in a blender and process until smooth.
  10. Toss arugula (or endive) and spinach with salad dressing, bacon bits and asparagus.
  11. Arrange greens on plates.
  12. Top with asparagus, beets, orange segments and onions.
  13. Garnish with crumbled blue cheese and roasted macadamia nuts.


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