Pickled Beet Salad with Citrus Vinaigrette
A vibrant Pickled Beet Salad with Citrus Vinaigrette, packed with greens, goat cheese, and fruits for a refreshing dish.
Equipment
- jar
Ingredients
Salad Ingredients
- 5 ounces mixed greens
- ½ 16-ounce jar pickled beets drained and sliced
- 12 ounces cooked chicken breast shredded
- 1 large green apple thinly sliced
- ½ cup shaved red onions
- 3 tablespoons dried cranberries
- ⅓ cup honey roasted almonds
- ⅓ cup crumbled goat cheese
Citrus Vinaigrette
- 2 teaspoons orange zest
- 3 tablespoons orange juice
- ¼ cup olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon grated ginger
- 1-2 tablespoons maple syrup to taste
- ¼ teaspoon salt and cracked pepper
Instructions
Dressing
- In a jar, add the ingredients for the dressing (1 tablespoon of maple syrup first), place a cap on top and shake until combined. If the dressing separates at any point, re-shake the jar until mixed. Taste and adjust with more maple syrup, salt or pepper as desired.
Salad
- Slice the pickled beets or dice them into small pieces. Add the mixed greens, pickled beets, shredded chicken, green apples, and shaved red onions to a bowl. Toss lightly with the dressing. Taste and adjust with more dressing as desired.
Serve
- Right before serving, top with goat cheese, cranberries, and roasted almonds. Serve immediately.
Notes
You can use roasted beets if you prefer over pickled beets.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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