Super Greens Salad Recipe
Fresh greens, golden beets, goat cheese, dried cranberries, quinoa almond crunch & champagne shallot vinaigrette.
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.
Salad Base
Quinoa Almond Crunch
Champagne Shallot Vinaigrette
Method
Prepare Salad Base
- 1
- 2
While beets are roasting, wash and dry the greens (baby kale, arugula, and spinach). Combine them in a large salad bowl.
- 3
Once the beets are cooled and sliced, add them to the salad bowl along with crumbled goat cheese and dried cranberries. Set aside.
Make Quinoa Almond Crunch
- 4
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 5
In a mixing bowl, combine cooked quinoa, sliced almonds, olive oil, maple syrup, and salt. Mix well to coat.
- 6
Spread the mixture evenly on the prepared baking sheet and bake for 20–25 minutes, stirring occasionally, until golden and crisp. Let cool completely before using.
Prepare Champagne Shallot Vinaigrette
- 7
In a small bowl or jar, combine champagne vinegar, minced shallot, Dijon mustard, honey, salt, and black pepper.
- 8
Slowly whisk in olive oil until the vinaigrette is emulsified. Taste and adjust seasoning if needed.
Assemble Salad
- 9
Just before serving, add the quinoa almond crunch to the salad bowl.
- 10
Drizzle with champagne shallot vinaigrette and toss gently to combine. Serve immediately.
