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- 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 (8)
- 1/2 cup crumbled feta cheese (125 mL)
- 1 pear, sliced (1)
- 1/4 small red onion, thinly sliced (1/4)
- 3 Tbsp chopped pecans (45 mL)
- 3 Tbsp dried cranberries (45 mL)
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- 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.
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.
- Makes
- 8
Nutritional Analysis
- Serving Size
- 1 cup (250 mL)
- Servings
- 8
- Calories
- 140
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 240 mg
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugars
- 11 g
- Protein
- 6 g
- Potassium
- 561 mg
