Ingredients
8 oz arugula
3 oz goat cheese
1 large apple, sliced
1 medium cooked beet, diced
1/2 cup roasted walnuts
1/3 cup dried cranberries
1/3 cup beet dressing
Instructions
- Prepare a batch of beet dressing if not already made.
- Place the arugula leaves in a large serving bowl.
- Slice the apple and dice the cooked beet, then add them on top of the arugula.
- Sprinkle roasted walnuts and dried cranberries over the salad.
- Crumble goat cheese on top.
- Drizzle beet dressing over the salad and gently toss to combine.
Notes
Add protein such as grilled chicken, shrimp, or roasted chickpeas for a heartier meal.
Swap walnuts with pecans or almonds for a different crunch.
Make it vegan by using plant-based cheese or omitting the goat cheese.
Swap apples with pears or orange slices for variety.
Store salad components separately in the fridge for up to 2 days and assemble before serving.
Do not reheat this salad as it is best served fresh.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 11g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
