Who doesn’t crave salads during the Spring and Summer months? I know I do.

I love how refreshing and light they feel, how delicious they can be and how easy they are to make! Also, the seasonal produce that is available this time of year makes for fantastic salads; not only are salads made beautiful and colorful because of the great produce that is available, but these salads also turn out incredibly tasty, fresh and satisfying.

During Spring, grocery stores are packed with bright and colorful beets, carrots, spinach, avocados, mangoes, apricots, garlic and onions (just to name a few of my personal faves)…and during summer, you’ll find all sorts of juicy berries, grapes, cherries, peaches, zucchinis, tomatoes, squashes, cucumbers, shallots and a great variety of lettuces (just to name a few of my personal faves).

This Kale and Golden Beets Salad with Blood Orange Vinaigrette recipe I am sharing with you today was inspired by a salad I ate in a restaurant in Boise…a recommendation made by my ever stunning and awesome hair stylist.

When I went in to see her for a haircut and color, we were talking about food and salads (we must’ve been starving if food came into the conversation!). Well, she was telling me about a delicious salad she always gets in one of our downtown restaurants…she was telling me about how incredibly fresh, tasty and light it was…and well, I was completely sold.

After my hair appointment was over, I picked up my husband and went to try this deliciousness with him. It was oh-so good.

So, naturally, I had to make my own version of it and share the recipe with you. Hope you like it as much as we Idaho girls do.