Harvest Salad Recipe
red and gold beets, apples, arugula, spring mix, sliced onion, spiced walnuts, balsamic dressing, goat cheese crumbles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Fruits
Nuts
Dairy
Dressing
Method
Preparation
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the red and gold beets individually in aluminum foil and place them on a baking sheet. Roast the beets in the oven for about 45-60 minutes or until they are tender when pierced with a fork. Once cooked, let them cool, peel the skins, and slice them into thin rounds.
Prepare the Apples
While the beets are roasting, wash the apples, core them, and slice them into thin wedges or rounds. Set aside.
Prepare the Spiced Walnuts
In a skillet over medium heat, add 1 cup of walnuts and toast them for 5-7 minutes until fragrant. Add a pinch of cinnamon, a tablespoon of sugar, and a pinch of salt, and stir until the walnuts are evenly coated. Remove from heat and let cool.
Assembly
Combine Salad Ingredients
In a large salad bowl, combine the roasted beet slices, arugula, spring mix lettuce, sliced onion, apple slices, spiced walnuts, and goat cheese crumbles.
Dress the Salad
Drizzle the balsamic dressing over the salad mixture. Toss gently to combine all the ingredients evenly without crushing the cheese.
Serve
Serve the harvest salad immediately as a refreshing side dish or a light main course.