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Arugula salad
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Vegan Nutrient-packed Colorful Arugula Beet Salad

Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Servings: 6 people
Calories: 168kcal
Author: Maria

Ingredients

The Salad

  • 150 g Arugula
  • 3 Medium beets roasted and chopped
  • 1 Green apple sliced
  • ¼ cup Pomegranate seeds
  • ¼ cup Walnuts
  • 60 g Vegan Feta cheese cubed

Pomegranate Molasses Dressing

  • 3 tbsp Pomegranate molasses
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Maple syrup or Honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Extra virgin olive oil
  • Salt and pepper to taste

Instructions

Preparing the dressing

  • Place the dressing ingredients in a bowl or jar and whisk together well.
    Arugula salad

Assembling the salad

  • Gather your ingredients. Transfer arugula to a large plate.
    Arugula salad
  • Top with the chopped roasted beets.
    Arugula salad
  • Add the sliced green apple.
    Arugula salad
  • Sprinkle with the pomegranate seeds and walnuts.
    Arugula salad
  • Add the cubed Feta cheese.
    Arugula salad
  • Drizzle with the pomegranate molasses dressing and serve immediately.
    Arugula salad

Notes

Cook time assumes using pre-roasted beets