The first time I made this beet salad, I was just tossing together whatever I had in the fridge—leftover roasted beets, a handful of spinach, and some random toppings. But wow, that first bite? Magic. The earthy sweetness of the beets, the crunch of cashews, the creamy tang of goat cheese—it all just worked. Now, this vibrant beet salad with spinach, cashews, cranberries, and goat cheese is my go-to for when I need something quick, healthy, and absolutely stunning on the plate. Those deep red beets against the bright green spinach make it almost too pretty to eat. Almost.
Why You’ll Love This Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
Trust me, this isn’t just another salad—it’s a flavor explosion that happens to be good for you. Here’s why it’s become my favorite:
- Effortless elegance: Roast the beets ahead, and assembly takes 5 minutes flat. Perfect for lazy cooks (like me) who still want to impress.
- Sweet, salty, crunchy, creamy: Every bite delivers something different—earthy beets, tangy goat cheese, juicy cranberries, and those addictive cashews.
- Nutrition powerhouse: Packed with fiber from the beets, iron from the spinach, and healthy fats from the nuts. Bonus: It’s naturally vegetarian!
- Meal prep magic: Tastes even better the next day as flavors meld (just add cheese last-minute).
Seriously, this salad checks all the boxes—it’s the kind of dish you’ll crave.
Ingredients for Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
You won’t need anything fancy for this salad—just a handful of fresh, vibrant ingredients that play so well together. Here’s what I always grab from my pantry and fridge:
- 3 medium beets, roasted and sliced (the star of the show—make sure they’re tender but still hold their shape)
- 2 cups fresh spinach (baby spinach works great—just tear any big leaves in half)
- 1/4 cup cashews (raw or toasted—I’ll teach you my toasting trick later!)
- 1/4 cup dried cranberries (the sweet little bursts that balance the earthiness)
- 1/4 cup goat cheese, crumbled (the creamy, tangy magic—don’t skimp!)
- 2 tbsp olive oil (good quality extra virgin makes all the difference)
- 1 tbsp balsamic vinegar (that rich, slightly sweet acidity ties it all together)
- Salt and pepper to taste (I’m generous with both—trust me)
See? Simple ingredients, but when they come together, it’s pure salad perfection.
How to Make Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
Okay, let’s get down to business—this salad comes together in a snap once those beets are roasted. I promise it’s worth the wait. Follow these steps, and you’ll have a bowl full of color, crunch, and creamy goodness in no time.
Roasting the Beets
First things first—let’s tackle those beets. Preheat your oven to 400°F (200°C). No need to peel them yet! Just give them a good scrub under cold water and trim off any greens (save those for sautéing later—they’re delicious). Wrap each beet loosely in aluminum foil—think of it like tucking them into little foil blankets.
Roast them for about 45 minutes, or until a fork slides in easily. Let them cool until you can handle them (10-15 minutes should do it). Now, here’s the fun part: the skins will practically slip right off with your fingers or a paper towel. Slice them into thin wedges or bite-sized chunks—whatever makes your heart happy. Pro tip: Wear gloves if you don’t want pink-stained hands for the rest of the day!
Assembling the Salad
Grab a big bowl and toss in your fresh spinach. Add those gorgeous roasted beet slices, cashews (toasted if you’re feeling fancy—just 5 minutes in a dry pan over medium heat), and cranberries. Now, here’s the key: gentle tossing. You want everything evenly mixed without turning your spinach into a sad, wilted mess. I use my hands or salad tongs and pretend I’m flipping pancakes—light and easy does it.
Making the Dressing
In a small bowl, whisk together the olive oil and balsamic vinegar like you mean it—about 30 seconds should do the trick. Season with a pinch of salt and a few cracks of black pepper. Taste it! Need more tang? Add a splash more vinegar. Too sharp? A drizzle of honey balances it beautifully. Pour it over your salad and give it one last gentle toss.
Right before serving, crumble that glorious goat cheese on top. It’s like the final sprinkle of fairy dust that makes everything come alive. Dig in!
Tips for the Best Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
After making this salad more times than I can count (okay, maybe twice a week since discovering it), I’ve picked up a few tricks that take it from good to can’t-stop-eating-it great:
- Toast those cashews! Just 5 minutes in a dry pan over medium heat—watch them like a hawk so they don’t burn. The nutty aroma? Heavenly.
- Swap nuts freely: Out of cashews? Walnuts add a deeper earthiness, while almonds bring extra crunch.
- Make it a meal: Toss in grilled chicken or chickpeas for protein. Leftover salmon works surprisingly well too.
- Dressing ahead? Mix it up to 2 days early—just shake well before using. The flavors deepen beautifully.
Little tweaks make this salad endlessly adaptable—have fun with it!
Serving Suggestions for Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
This salad shines bright enough to stand alone, but I love pairing it with a few simple sides to turn it into a full meal. A warm slice of crusty sourdough bread is my go-to—perfect for soaking up that delicious balsamic dressing. For protein lovers, grilled chicken or seared salmon make fantastic additions right on top. And if I’m feeling fancy? A chilled glass of crisp rosé turns this into the ultimate lunch al fresco. Trust me, your taste buds will thank you!
Storage and Reheating Instructions
Here’s the good news—this salad keeps like a dream! Store leftovers (minus the goat cheese) in an airtight container for 2-3 days. The spinach might wilt slightly, but those flavors only get better as they mingle. If you’ve already added the cheese, no worries—it’ll just get extra creamy (which I secretly love). No reheating needed—serve chilled or let it sit out for 10 minutes to take the fridge chill off. Pro tip: Freshen it up with a few extra cashews and a fresh crumble of goat cheese before serving again.
Nutritional Information for Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
Just so you know—these numbers are rough estimates based on my exact ingredients. Your salad might differ slightly depending on beet size or how generously you crumble that goat cheese! Per serving: about 320 calories, packed with 5g fiber from those vibrant veggies and nuts, plus 8g protein to keep you full. The healthy fats (22g) come mostly from the olive oil and cashews—the good kind your body loves. It’s naturally low in sodium (180mg) and gives you a nice boost of iron and vitamin C too. Not bad for something this delicious, right?
Frequently Asked Questions
Can I use pre-cooked beets? Absolutely! I grab those vacuum-sealed cooked beets from the produce section all the time when I’m in a hurry. Just give them a quick rinse and pat dry—they work like a charm. Though I will say, freshly roasted beets have that extra depth of flavor if you’ve got the time.
How long does this salad last in the fridge? About 2-3 days max. The spinach gets a little sad after that, though the beets hold up beautifully. My trick? Keep the dressing separate if you’re meal prepping, then toss everything together right before eating.
Any nut-free alternatives? Sunflower seeds or pepitas make great crunchy substitutes! I’ve even used roasted chickpeas when allergies are a concern—they add awesome texture and protein.
Share Your Beet Salad Creation
Did you make this vibrant beet salad? I’d love to hear how it turned out! Snap a photo of your masterpiece and tag me—those ruby-red beets against the green spinach make such a gorgeous Instagram moment. Leave a comment below with your tweaks or ratings too. Happy tossing!
Print
Irresistible Beet Salad with Spinach, Cashews, and Goat Cheese – 10/10!
- Total Time: 60 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant beet salad with spinach, crunchy cashews, sweet cranberries, and creamy goat cheese for a balanced mix of flavors and textures.
Ingredients
- 3 medium beets, roasted and sliced
- 2 cups fresh spinach
- 1/4 cup cashews
- 1/4 cup dried cranberries
- 1/4 cup goat cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Roast beets at 400°F (200°C) for 45 minutes until tender. Let cool, peel, and slice.
- In a bowl, combine spinach, sliced beets, cashews, and cranberries.
- Whisk olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Drizzle dressing over the salad and toss gently.
- Sprinkle crumbled goat cheese on top before serving.
Notes
- Toast cashews lightly for extra crunch.
- Substitute walnuts or almonds if preferred.
- Add grilled chicken for extra protein.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: beet salad, spinach salad, healthy salad, goat cheese salad