Description
This Beet and Apple Salad with Honey-Lemon Mustard Dressing is a vibrant, nutrient-packed dish that combines earthy beets, crisp apples, crunchy pecans, and tangy blue cheese, all tossed in a zesty homemade dressing. Perfect as a side dish or a light meal, this salad is easy to customize and makes a refreshing, healthy addition to any table.
Ingredients
For the Salad:
- 6 oz mixed greens (baby spinach, arugula, or a blend)
- 1 large sweet apple (Honeycrisp, Fuji, or Gala), cored and sliced
- 2 medium red beets, cooked and sliced
- ½ cup pecans, chopped
- ⅓ cup blue cheese or Gorgonzola, crumbled
For the Honey-Lemon Mustard Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- Juice of 1 medium lemon, freshly squeezed
Instructions
- Prepare the Dressing:
- In a mason jar, combine olive oil, Dijon mustard, honey, and freshly squeezed lemon juice.
- Whisk with a fork until emulsified or shake vigorously with the lid secured.
- Adjust with extra lemon juice if desired.
- Assemble the Salad:
- Arrange mixed greens in a large serving bowl or on a platter.
- Add sliced apples and cooked beets on top of the greens.
- Sprinkle with chopped pecans and crumbled blue cheese.
- Dress the Salad:
- Drizzle the honey-lemon mustard dressing over the salad just before serving.
- Toss lightly to combine and enjoy immediately.
Notes
- Greens: Substitute or mix in arugula, butter lettuce, or garden greens.
- Nuts: Try walnuts, cashews, or almonds for variation. Toasting enhances flavor.
- Cheese Alternatives: Swap blue cheese for feta or goat cheese for a milder taste.
- Sweet Additions: Add dried cranberries, figs, blueberries, or cherries for a touch of sweetness.
- Vegan Option: Use plant-based cheese or omit cheese and replace honey with maple syrup or agave nectar.
- Meal Prep Tip: Cook beets and make the dressing up to 3 days in advance. Store separately.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
