Name: Beets and Balsamic Salad with Grilled Chicken
Ingredients: 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; 1/4 c olive oil; 2 tbsp balsamic vinegar; 1 tbsp + 1 tsp honey; 1 tsp dijon mustard; salt (to taste); pepper (to taste)

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)

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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 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 you salad with your homemade vinaigrette and serve. Enjoy!