Ingredients
Scale
For the dressing
- 6 Tbs olive oil
- 3 Tbs balsamic vinegar
- 3 tsp maple syrup or agave
- 1 1/2 tsp Dijon mustard
- salt and pepper to taste
For the salad
- 5 oz arugula
- 3-4 small/medium beets, sliced
- 1/2 cup red onion, thinly sliced
- 1/3 cup toasted pecans - we like to use these candied pecans
- 1/2 cup goat cheese, crumbled - we used my homemade vegan goat cheese
Instructions
- Dressing: Add all the dressing ingredients to a small jar and shake until thoroughly combined. Set aside.
- Onions: To mellow some of the bite from the red onion, thinly slice and soak in a bowl of cold water for 10 minutes while you prepare the rest of the salad ingredients. When ready to assemble the salad, drain the red onions VERY WELL so that they don't water down the salad.
- Assemble: Layer all the ingredients together in a large bowl or platter starting with a bed of arugula. Drizzle on a few spoons of the dressing just before serving and enjoy!
Notes
- Store any leftover dressing in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salads
- Method: no-bake
- Cuisine: american
Nutrition
- Serving Size: 1/4 recipe
- Calories: 281
- Fat: 3.4
- Carbohydrates: 20
- Protein: 4.8
Keywords: vegan, salad, beets, goat cheese, onion