Eat veggies
Beet Salad with Pears and Arugula
The combination of beets, spinach, pear, pecans and crumbled feta cheese makes for a delectable, crunchy salad. It is made best with summer fresh ingredients, but is enjoyable all year long. The accompanying homemade dressing is easy to make and gives it the perfect finish.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 2 tsp sherry vinegar (10 mL)
- 1/2 tsp granulated sugar (2 mL)
- 1/2 tsp grainy mustard (2 mL)
- 1/4 tsp pepper (1 mL)
- 1 pkg baby arugula (15 oz/142 g)
- 2 cups spinach (500 mL)
- 8 medium red or orange beets, cooked and cut into wedges
- 1/2 cup crumbled feta cheese (125 mL)
- 1 pear, sliced
- 1/4 small red onion, thinly sliced
- 3 Tbsp chopped pecans (45 mL)
- 3 Tbsp dried cranberries (45 mL)
Directions
- In a small bowl, whisk canola oil, vinegar, sugar, mustard and pepper until combined. Set aside.
- Divide arugula and spinach between 8 serving plates. Top each plate with beets, feta, red onion, pecans and cranberries.
- Drizzle each salad with dressing. Serve immediately.
Nutritional Analysis
| Calories | 140 |
|---|---|
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 240 mg |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 11 g |
| Protein | 6 g |
| Potassium | 561 mg |
