INGREDIENTS:
2 medium steamed or oven roasted Beets – Chopped into small cubes
2 Fuji Apples/Pears or Oranges (sweet and tart)- sliced thin
2 tbsp dried cranberries
2 tbsp roasted walnuts or pumpkin seeds
2 cups arugula/baby spinach/kale
1/2 small red onion – thinly sliced
1/2 cup fresh Feta cheese (trader joes Toscano cheese in syrah can be used too)
1/2 cup avocados chopped (optional)
Dressing:
2 tbsp Balsamic vinegar
1 tbsp dijon mustard
1-2 tbsp honey
2 tbsp Olive Oil
1/2 tsp black pepper & salt
Alternate dressings:
Trader Joe’s Pear Champagne vinaigrette
salt and pepper to taste
DIRECTIONS:
Mix all chopped fruits and vegetables well . If using Kale, you may lightly steam it.
Refrigerate for 2 hrs if needed and mix in dressing before serving.
CREDITS/NOTES:
This is a colorful and tasty salad – Inspired by one that I had read in the San Jose Mercury News food section sometime ago.
I sometimes add roasted pumpkin cubes as well.