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Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette

October 4, 2011 / By Foodland

Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette

A hearty & flavorful spring salad that's enjoyable all year long!
Course Salad
Servings 4 Servings


  • Salad
  • 2 small beets, stems trimmed to 1"
  • 1 teaspoon olive oil
  • 8 bacon, diced
  • 1 orange
  • 16 spears of asparagus, grilled
  • 4 ounces arugula or endive
  • 8 ounces spinach, cleaned and stemmed
  • 0.5 purple onion, thinly sliced
  • 2 ounces blue cheese, crumbled
  • 0.5 cup macadamia nuts, roasted and salted
  • Dressing
  • Reserved bacon fat from salad
  • Reserved orange juice from salad
  • 1 tablespoon whole grain mustard
  • 2 tablespoons Hawaiian honey
  • 4 tablespoons champagne vinegar
  • 5 basil (large leaves)
  • 2 teaspoons truffle oil
  • 2 tablespoons olive oil
  • salt & freshly ground pepper to taste


  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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