Go Back
–+ servings
Print Recipe
No ratings yet

Beet and Arugula Salad with Goat Cheese

Beet and Arugula Salad with Goat Cheese is the perfect way to make a light and delicious meal. Roasted fall vegetables, fresh arugula, and crumbled goat cheese tossed in a tangy lemon vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: North Amercian
Keyword: Beet and Arugula Salad, Easy Salad Recipe, Fall Recipes, Healthy Salad Recipes
Servings: 8 servings
Calories: 221kcal
Author: Alisa Infanti

Ingredients

  • 5 oz baby arugula
  • 2 large roasted beets sliced into wedges or cubed
  • 1 ½ cup roasted butternut squash cubed
  • 3 oz feta cheese
  • ½ cup walnut pieces
  • ½ cup Lemon Vinaigrette Dressing or to taste

Instructions

  • Toss all the ingredients in a large salad bowl and serve.

Notes

Storage:
Storing this simple salad recipe isn’t hard to do at all. All you need to do is add the leftovers to an airtight container and store it in the fridge. 
For the best flavor, eat within 2-3 days of storage. Be sure to stir the ingredients again, as the dressing has likely settled at the bottom. 
This recipe should not be frozen.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 10.1g | Protein: 5.1g | Fat: 19g | Saturated Fat: 4.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 7.6g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 300mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g