Description
A vibrant beet salad with spinach, crunchy cashews, sweet cranberries, and creamy goat cheese for a balanced mix of flavors and textures.
Ingredients
Scale
- 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