Northwest Salad | New Seasons Market

Northwest Salad



  • 1 cup raw hazelnuts
  • 1 tablespoon raw honey
  • 4 medium beets, scrubbed and cubed
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons real maple syrup
  • 1/4 cup berries of your choice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • Sea salt to taste
  • 10 ounces spinach or spring mix
  • 3-4 ounces goat cheese


  1. Soak raw hazelnuts in water with a pinch of salt for at least four hours. Drain, rinse, and dry in the oven at the lowest temperature setting for up to 8 hours. After drying hazelnuts, remove from heat and pulse in a food processor until coarsely chopped. Transfer back to warm pan and coat with honey. In a saucepan, cover beets with water. Bring to boil, and then reduce heat to a simmer. Simmer for 40 minutes until beets are tender. For dressing, place oil, maple syrup, berries, and balsamic vinegar, lemon juice, and sea salt in a blender. Blend until thoroughly mixed. Pour dressing mixture over cooked, drained beets and stir to coat. Divide greens on plates and top with hazelnuts, beets, and goat cheese.


from the NSM Nutrition Team recipe box

gluten-free, nightshade-free, vegetarian