Beet + Baby Greens Salad with Maple-Mustard Dressing
This Beet + Baby Greens Salad with Maple Mustard Dressing is so festive with pops of bright colors and flavors. It’s topped off with tangy goat cheese and a sweet vinaigrette that makes it both fresh and comforting!
Equipment
Ingredients
Roasted Beets
- 1 pound red or golden beets (or a blend), peeled, cut into ½" to ¾" pieces
- 2 teaspoon olive oil
- ½ teaspoon kosher salt
- fresh cracked black pepper
Maple-Mustard Dressing
- 2 tablespoon apple cider vinegar
- 1½ teaspoon coarse ground mustard
- 1 tablespoon maple syrup
- pinch kosher salt
- 6 tablespoon extra virgin olive oil
- fresh cracked black pepper
Salad
- 5 ounce baby arugula + spinach blend, or other baby lettuces
- 1 avocado, peeled, sliced
- 1½ ounce spiced or glazed pecans, or pumpkin seeds
- 2 tablespoon pomegranate arils
- 4 ounce goat cheese
Instructions
- Preheat the oven to 425°F.
- In a prep bowl, toss beets with olive oil, kosher salt and a few grinds of black pepper. Transfer to a non-stick sheet pan, or one lined with parchment, and roast for 35 min.
- Meanwhile, make the dressing. In a small bowl, whisk together apple cider vinegar, coarse ground mustard, maple syrup and kosher salt until combined. Continue to whisk as you slowly drizzle in the olive oil. Season with fresh cracked black pepper and set aside.
- Combine the baby lettuces in a salad bowl or platter. Layer in the avocado slices, beets, spiced pecans and pomegranate seeds. Crumble the goat cheese all over.
- Toss the salad in the dressing just before serving, or serve the dressing on the side.
Notes
Calories are approximate and based on 4 servings.
Nutrition
Calories: 496kcal | Carbohydrates: 26g | Protein: 10g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 13mg | Sodium: 561mg | Potassium: 788mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1246IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 3mg
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