This salad is as beautiful as it is delicious and healthy. The combination of colors and flavors is spectacular, with the sharpness of the greens and onion serving as a counterpoint to the sweetness of the fruit and dressing. You may have seen the Gorgonzola recipe here before, and now is the time to try it if you haven’t already. It’s ridiculously quick and easy to make, and its salty creaminess adds the perfect finishing touch to this salad. You won’t need to use all of it here, but you won’t have any trouble finding other uses for what’s left over.


3 cups bitter greens such as arugula, frisee, or chickory

2 to 3 beets

2 oranges

1/4 cup very thinly sliced red onion

3/4 cup agave nectar

1/2 cup walnut oil (or canola)

1/4 cup cider vinegar

1/4 tsp. mustard

1/2 tsp. salt

1 Tbsp. poppy seeds

Gorgonzola cheese for garnish


1. Remove the tops from the beets, if they have them, and cook the beets in enough water to cover them until they can barely be pierced by a fork, but are still firm. Do not overcook.

2. Peel the oranges, cut them into 1/4-inch slices, and then cut the slices into halves.

3. Cool the beets completely and slip off the skins. Cut the beets in half and then slice them a quarter-inch thick. Place the beets in a bowl with the orange slices, greens and onion.

4. To make the agave dressing, combine the agave nectar, oil, vinegar, mustard, salt and poppy seeds in a jar and shake thoroughly. Or you could just whisk it all together in a bowl. Pour enough dressing over the salad to moisten it well and toss gently.

5. Garnish with crumbled Gorgonzola (recipe follows).


Gorgonzola ingredients:

7 ounces extra-firm tofu, such as Heiwa

1/4 cup refined coconut oil, melted

2 Tbsp. mellow white miso

4 tsp. white wine or champagne vinegar or rice wine vinegar

2 tsp. fresh lemon juice

1 tsp. salt

1/2 tsp. onion powder

1/4tsp. garlic powder

1/8 tsp. blue-green algae powder (spirulina)


1. Line a 1-cup (at least) mold (I use a cardboard berry box) with plastic wrap, leaving plenty of extra hanging over the sides.

2. Cut the tofu into about six slabs and press them as dry as possible on dry sections of a dishtowel.

3. Crumble the tofu into a food processor and add the rest of the ingredients, except the algae powder. Process until completely smooth.

4. Transfer the mixture to a shallow bowl and smooth it out. Dot the algae powder on top in several spots and fold it into the cheese a few times to create the blue veins. Do not stir it, or you’ll end up with a putrid-looking mess.

5. Transfer the cheese to the lined form. Pack it in, folding over the excess plastic to help press it down and smooth it out.

6. Chill for at least eight hours to solidify the coconut oil.