Beet Walnut Salad
This bright and beautiful Summer salad features nutrient-packed veggies like beet, carrot and purple cabbage. The crunchy walnuts and sweet raisins add texture and the perfect amount of sweetness.
Servings: 1
Ingredients
For the DressingÂ
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt
- 1/2 tsp black pepper
- 2 cloves garlic grated
For the Salad (per serving)
- 2 handfuls of mixed salad greens arugula or baby spinach
- 1/2 cup peeled and grated carrot
- 1/2 cup peeled and grated beet 1 small beet
- 1/2 cup red cabbage very finely chopped (use a mandolin if you have one)
- 3 tbsp walnut pieces or chopped walnuts
- 3 tbsp raisins or cranberries
- 1/4 cup fresh blueberries
Instructions
- Add all the dressing ingredients to a container and whisk or shake vigorously to combine.
- Assemble your salad by starting with the greens and then topping with each of the other ingredients. The ingredients listed are for 1 serving of salad. The dressing makes enough for 4 salads so adjust the salad ingredients accordingly if you're making multiple servings. If not, store the leftover dressing for later. Alternatively, add everything to a large mixing bowl and toss to combine then transfer to a serving bowl
- Drizzle with a few tablespoons of dressing and enjoy.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Sodium: 123mg | Potassium: 930mg | Fiber: 6g | Sugar: 25g | Vitamin A: 679IU | Vitamin C: 37mg | Calcium: 136mg | Iron: 3mg