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Ingredients
US|METRIC
2 SERVINGS
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Directions
- Preheat oven to 350°F. Spread the hazelnuts onto a KitchenAid® Professional-Grade Nonstick Half Sheet Pan in a single layer. Toast for 10-15 minutes, until lightly colored. Allow to cool.
- While the hazelnuts are toasting, add the vinaigrette ingredients to the blender cup. Using the KitchenAid® 2-Speed Hand Blender, blend ingredients until emulsified.
- Toss the salad greens with a 1/4 cup of the blood orange vinaigrette and top with the sliced blood oranges, beets, hazelnuts and goat cheese. Plate and serve with additional vinaigrette as desired.
- * For a vegan salad, omit the goat cheese.
NutritionView More
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870Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories870Calories from Fat720 |
| % DAILY VALUE |
| Total Fat80g123% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium500mg21% |
| Potassium950mg27% |
| Protein13g25% |
| Calories from Fat720 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars17g34% |
| Vitamin A120% |
| Vitamin C140% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.