Beet & Goat Cheese Salad

Made with tender earthy beets, rich goat cheese, crunchy walnuts, creamy avocados, and peppery arugula all tossed in a sweet & spiced honey cinnamon balsamic dressing.

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Total Time 10

Course Salad

Servings

Calories 453 kcal

Ingredients

2 cups baby spinach
2 cups baby arugula
2 cups cooked beets sliced
1 cup walnut halves
⅔ cup crumbled goat cheese
1 avocado diced
¼ cup green onion sliced

Honey Cinnamon Balsamic Dressing:

¼ cup honey
2 tablespoon extra virgin olive oil
2 tablespoon plain Greek yogurt
2 tablespoon balsamic vinegar
½-1 teaspoon kosher salt
¼ teaspoon ground cinnamon

Instructions

In a small mixing bowl, whisk together all dressing ingredients until well combined. Adjust salt and pepper according to taste. Set aside until ready to use.
In a large mixing bowl, gently toss together all salad ingredients. Add dressing to taste and serve.

Notes

If using canned beets, drain thoroughly before adding to salad.
This salad dressing recipe makes extra! Store leftovers in an airtight container for up to 5 days, shaking or stirring before using again.
Salad leftovers can be stored in the fridge in an airtight container for up to 2 days.
Nutrition values are an estimate only.

Nutrition

Calories: 453kcalCarbohydrates: 22.8gProtein: 12.5gFat: 38gSaturated Fat: 7.5gCholesterol: 30.4mgFiber: 7.4gSugar: 13.6g

Keyword beet and goat cheese salad