Beet & Apple Salad: A Colorful Twist for Your Fall Table

Enjoy a vibrant Beet & Apple Salad that combines earthy beets with sweet apples, making it a perfect healthy dish for fall.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

2 cups Fresh Spinach and Arugula Salad Mix Any mixed leafy greens can be used as a substitute.
2 cups Cooked Beets Look for pre-cooked beets for convenience.
1 medium Apple (Fuji or Honey Crisp) Other sweet apple varieties work great as substitutes.

For the Added Crunch

0.5 cups Chopped Walnuts Consider substituting with pecans or omit for a nut-free version.

For Creaminess

0.5 cups Goat Cheese Feta can be used as an excellent alternative.

For the Protein Boost

4 slices Prosciutto Can be replaced with turkey bacon for a lower-fat option.

For the Dressing

2 tablespoons Champagne Vinegar Regular vinegar can be swapped in a pinch.
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Honey Feel free to substitute with maple syrup.
1 teaspoon Dijon Mustard Optional for a milder taste.
to taste Kosher Salt Essential for seasoning.
to taste Black Pepper Essential for elevating the overall flavor.

Equipment

Large bowl
small bowl
whisk

Method

Step-by-Step Instructions

Begin by gathering a large, vibrant bowl. Place 2 cups of fresh spinach and arugula salad mix at the bottom, creating a nutrient-dense base for your Beet & Apple Salad.
Next, layer your salad with vivid ingredients. Slice the cooked beets into wedges and dice the Fuji or Honey Crisp apple into bite-sized pieces. Arrange these colorful elements artfully atop the mixed greens.
For added protein and flavor, evenly layer slices of prosciutto over the salad, followed by a generous sprinkle of chopped walnuts.
In a small bowl, whisk together half of your champagne vinegar dressing. Drizzle this dressing over your salad, ensuring even coverage.
Crumble goat cheese over the top for its creamy richness. Garnish with fresh parsley and black pepper to taste.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 280mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 1.5mg

Notes

Store any leftover salad without dressing in an airtight container for up to 2 days. Dress just before serving to maintain crispness.

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