Description
This Beet and Goat Cheese Salad is ready in just 15 minutes, and it's everything you're looking for in a salad! It's crunchy, salty, tangy, and a little sweet. The dressing is a simple honey mustard vinaigrette that ties everything together. Serve as a side or as a light meal!
Ingredients
Units
Scale
- 2 tsp whole grain mustard
- 1 tsp honey (or maple syrup)
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 5-6 cups mesclun mix
- 2-3 steamed beets, cut into bite-sized pieces
- 1/2 Granny Smith apple, thinly sliced
- 1/4 cup pomegranate arils
- 1/4 cup soft goat cheese or crumbled goat feta cheese
- 2 tbsp sunflower seeds (raw or roasted)
Instructions
- Start by making the vinaigrette. In a small bowl or a jar, whisk together whole grain mustard, honey, lemon juice, sea salt, and black pepper. Stream in olive oil and continue whisking until emulsified. Set aside.
- To a large bowl or a serving plate, add meslun, chopped steamed beets, sliced apple, pomegranate arils, crumbled soft goat cheese or goat feta, and sunflower seeds.
- Drizzle with the vinaigrette and serve immediately.
Notes
If you want to toss everything together, leave out the goat cheese and add it last because if you toss it with the rest of the ingredients, it will melt into the dressing.
Storing: This salad is best enjoyed right away because the lettuce wilts quickly once you add the vinaigrette, but if needed, you can store any leftovers in an airtight container in the fridge for 1-2 days.