Description

This delicious salad combines peppery arugula, crisp apples, earthy beets, and salty blue cheese for a perfect balance of flavors. Ideal side dish for any weeknight meal or a festive holiday dinner.

Ingredients

For the Salad:

100g (3.5 oz) baby arugula

3 apples, sliced

3 - 4 cooked beets, cut into wedges (here's how to boil beets)

100g (3.5 oz) blue cheese, crumbled

For Salad Dressing:

6 tbsp (90ml) extra virgin olive oil

2 tbsp (30ml) raw apple cider vinegar (with the “mother”)

1 tsp (5ml) wholegrain mustard (or Dijon mustard)

1 tbsp (15ml) raw honey

Salt and freshly ground black pepper

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Instructions

1. Make the Salad - Prep all salad ingredients. Assemble the salad on a serving platter or in a salad bowl.

2. Make the Apple Cider Vinaigrette - Whisk together all the dressing ingredients in a small bowl. (Or add all the dressing ingredients to a jar, seal, and shake until well combined.) Season with salt and pepper. Taste and add more honey or a squeeze of lemon juice if needed.

3. Dress the salad just before serving.

Notes

Make Ahead - To prepare this salad in advance, store the salad ingredients and dressing in separate airtight containers. When ready to serve, assemble the salad and toss with the dressing.

Storing Leftovers - This salad is best enjoyed fresh. If you have leftovers, store them without the dressing for 1-2 days in an airtight container in the refrigerator.

Prep Time: 15 - 20 minutes
Category: Salad Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: Serving
Calories: 272
Sugar: 17.4 g
Sodium: 271.5 mg
Fat: 19.2 g
Carbohydrates: 23 g
Protein: 5.3 g
Cholesterol: 12.5 mg