One of my favorite salads to make is an arugula salad with warm beets, goat cheese, and a homemade balsamic vinaigrette. Last night, I made a delicious mushroom soup and planned to make this tasty arugula salad to accompany the soup, only to find out that I didn’t have goat cheese. So I improvised and came up with a beautiful red and green salad, perfect for the Christmas season!
Here’s the recipe!
Shannon’s Christmas Salad
Serves:2
Ingredients:
1 large beet, peeled, chopped into small cubes
4 cups of arugula rinsed
½ cup dried cherries
½ cup chopped pistachios
¼ cup pear-infused balsamic vinegar (or use regular balsamic vinegar)
1 Tablespoon of olive oil
2 tablespoons pure maple syrup
Dash of sea salt
Directions: Boil chopped beets for 8 minutes. Toss beets, arugula, cherries, and pistachios. With a fork, mix balsamic vinegar, olive oil, maple syrup, and salt. Pour dressing into salad and mix well. So tasty!
Here’s the recipe!
Shannon’s Christmas Salad
Serves:2
Ingredients:
1 large beet, peeled, chopped into small cubes
4 cups of arugula rinsed
½ cup dried cherries
½ cup chopped pistachios
¼ cup pear-infused balsamic vinegar (or use regular balsamic vinegar)
1 Tablespoon of olive oil
2 tablespoons pure maple syrup
Dash of sea salt
Directions: Boil chopped beets for 8 minutes. Toss beets, arugula, cherries, and pistachios. With a fork, mix balsamic vinegar, olive oil, maple syrup, and salt. Pour dressing into salad and mix well. So tasty!
