There are only so many stews, soups, and hearty root vegetables that I can eat before my taste buds start craving something on the lighter side. When I’m ready for a break from heavier, winter entrées, I like to incorporate zesty citrus flavors like lemon and orange to keep a little spring in my step.

This salad is dressed with a triple citrus dressing – lemon, orange, and blood orange – that elevates the simple greens and lentils to a delicious new height. There are roasted golden beets for eye-pop factor and toasted almonds to round out all the flavors. This combo will make you forget its winter and have your taste buds singing!

CULINARY WELLNESS TIP: When you are going through the effort of making a salad dressing from scratch (which of course is always worth it), be sure to make enough to last you a few more salads. This recipe makes enough so that when you're in the mood for another salad, all you have to do is add and mix! Save glass jars and glass salad dressing bottles so that you can easily store your homemade dressings.

Triple Citrus Salad with Golden Beets, Lentils, and Toasted Almonds

Yield: two entrée-sized portions

2 medium-sized golden beets, halved
Olive oil
Sea salt
½ cup French lentils, rinsed
1 clove garlic, peeled
¼ cup almonds, toasted and halved
1 blood orange, segmented (juices reserved)
4 ounces organic spring salad mix

Triple Citrus Dressing
½ teaspoon minced garlic
¼ teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons orange juice
Reserved juices from blood orange
½ cup extra-virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon maple syrup
1 teaspoon sea salt

Preheat oven to 400F.
Place halved beets on a parchment-lined baking sheet, lightly coat with olive oil, sprinkle with salt, and roast until just tender. Allow to cool, remove skins, and slice into ¼ inch half-moons.
While beets are roasting, combine lentils with enough water to cover by one and a half inchs, a pinch of salt, and the garlic clove. Bring water to a boil, reduce to a simmer, and cook for about 20 minutes or until lentils are tender but not mushy. Strain, remove garlic clove and set aside.
Whisk together all of the dressing ingredients and adjust to taste.
To assemble, toss spring salad mix with the lentils, blood oranges, golden beets, and ¼ cup of the dressing. Top with toasted almonds.