Description
This delicious Beetroot Salad is topped with goat cheese, dates, and grilled chicken, and tossed in a creamy balsamic vinaigrette.
Ingredients
Units
Scale
For the salad:
- 4 cups of spring mix
- 3 cooked beets (diced)
- 6–8 Medjool dates (pitted and diced)
- 1/4 c pumpkin seeds
- 3–4 tbsp goat cheese
- 2 cooked chicken breasts
For the balsamic vinaigrette:
- 1/4 c olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp + 1 tsp honey
- 1 tsp dijon mustard
- salt (to taste)
- pepper (to taste)
Instructions
- Cook Your Chicken: Cook your chicken or protein of choice (if any) however you like and let it cool before adding it to the salad. I recommend grilled chicken!
- Arrange Your Beetroot Salad: Add your spring mix to a bowl as your base and then add your cooked beets, chopped dates, pumpkin seeds, goat cheese, and chicken/protein of choice to the top.
- Make Your Dressing: Combine your olive oil, balsamic vinegar, dijon mustard, honey, salt, and pepper in a dish and mix it until combined – the end result should be a delicious, tangy vinaigrette that has some body but still drizzles nicely. *TIP: Place your dressing ingredients into a container with a lid and shake until completely combined – this should save you some time (and splashes!)
- Dress Your Salad and Serve: Dress your salad with your homemade vinaigrette and serve. Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: salads