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Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese

Healthy, gluten-free Mediterranean-style salad featuring spinach, sliced cooked beets, roasted cashews, dried cranberries, and crumbled goat cheese, dressed with a honey-lemon-olive oil vinaigrette.[1][3]

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 beets, cooked and sliced
  • 4 oz baby spinach
  • 1/2 cup cashews, roasted
  • 1/4 cup dried cranberries
  • 2 oz goat cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice, freshly squeezed

Instructions

  1. In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries. Do not add goat cheese yet. (Cook beets by boiling for 20-30 minutes, cool, peel, and slice if needed.)[1][2]
  2. In a separate small bowl, whisk together olive oil, honey, and lemon juice until combined.[1][2]
  3. Pour dressing over the salad and mix gently, using just enough to coat to taste. Top with crumbled goat cheese.[1][2]

Notes

For best flavor, roast cashews for extra crunch. Add dressing gradually to avoid sogginess. Substitute feta for goat cheese if preferred.[1][2]

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Salad
  • Cuisine: Mediterranean

Nutrition

  • Calories: 320
  • Sugar: 17g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 10mg