A healthy gluten-free, Mediterranean-style salad, with golden beets, spinach, dried cranberries, cashews and goat cheese. All of that deliciousness wrapped in a honey-lemon dressing.
The goat cheese adds a touch of sweet and savory creaminess and the cashews add a bit of crunch.
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The dried cranberries and honey-lemon dressing add a touch of sweetness helping to tone down the earthy flavors of the beets and spinach.
Golden Beet Spinach Salad With Cashews & Goat Cheese
For The Salad
2 golden beets, chopped into 1/4 inch chunks, and steamed
4 oz baby spinach
½ cup raw cashews
¼ cup dried cranberries
2 oz goat cheese
For The Salad Dressing
¼ cup extra virgin olive oil
2 tablespoons raw honey
2 tablespoons fresh squeezed lemon juice
In a medium salad bowl, add baby spinach, diced cooked beets, cashews, and dried cranberries. Mix all ingredients until combined.
In a separate small bowl or measuring cup, add olive oil, honey, and lemon juice. Whisk until well combined.
Take the salad bowl and push the salad ingredients to the sides of the bowl so as to form a well in the middle of the bowl (see cook’s notes below).
Next, pour 1/3 cup of the dressing into the well. Bring the salad ingredients back from the sides to fill in the well. With Sals utensils mix the salad until well coated with the dressing.
Add more dressing until you reach the desired consistency of dressing to salad.
Serve salad topped with goat cheese and your favorite protein or enjoy the deliciousness alone.
Cook’s Notes
Adding the dressing to bottom center of the salad bowl will a sure you that every ingredient is coated with dressing.
Do not add all of the salad dressing at once. Add just enough to coat the salad to your taste. You may or may not use all of the dressing. Store left overs in a mason jar with a tight led. Dressing goes well with a broccoli slaw.
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