This Apple, Pomegranate & Roasted Beet Salad is inspired by Whole Food’s Roasted Beet Salad. It was simple yet delicious, and halso had beautiful textures to bite into. The salad wasn’t too sweet or overpowered by a liquorish taste (from the fennel). It was balanced and fulfilling. Since it was so fueling, I immediately ran to make a spin on it as soon as I finished gobbling the OG version.

I used what I had on hand which was: roasted beets, apples, grapes, pomegranate and spring lettuce mix. And though I appreciate both versions, I love the idea of added varieties of nutrients and textures. With that said, scroll down to try for yourself!

P.S. This recipe is a great salad for the holidays. *wink* *wink*

In a blender or mini food processor, combine the vinegar, honey, salt, mustard, and onion. Pulse several times until smooth and well blended. While the machine is still running, slowly pour the oil in a thin stream and blend until emulsified. Afterwards, pour the vinaigrette into a jar and store in the refrigerator, until read to use. When ready, shake well before serving.

In a large mixing bowl, add all the salad ingredients together and gently toss until combined. Pour the dressing over the salad and carefully toss again, or serve separately on the side.

Finally, transfer to a serving platter and enjoy!

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Apple, Pomegranate & Roasted Beet Salad

SERVES: 6
PREP TIME: 15 MINUTES

Salad Ingredients:

• 5 medium-small roasted beets, cut into wedges
• 3 cups spring salad mix
• 1-2 gala apples, thinly sliced
• 1/2 cup pomegranate seeds
• 1/2 cup grapes, halved
• 1/4 cup goat cheese (Treeline Cheese makes a stellar vegan alternative!)

Dressing Ingredients:

• 1 1/2 Tbs apple cider vinegar
• 1/2 small sweet onion, peeled and roughly chopped
• 1/2 tsp Dijon mustard
• 2 Tbs mild vinegar
• 3-4 Tbs honey
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 small garlic clove
• 3/4 cup avocado oil (or extra virgin olive oil)

1. In a blender or mini food processor, combine the vinegar, honey, salt and pepper, mustard, garlic and onion. Pulse several times until smooth and well blended. While the machine is still running, slowly pour the oil in a thin stream and blend until emulsified. Afterwards, pour the vinaigrette into a jar and store in the refrigerator, until read to use. When ready, shake well before serving.

Apple, Pomegranate & Roasted Beet Salad Assembly:

1. In a large mixing bowl, add all the salad ingredients together and gently toss until combined.
2. Pour the dressing over the salad and carefully toss again, or serve separately on the side.
3. Finally, transfer to a serving platter and enjoy!

For more recipes to try, to pair alongside, or for inspiration, please visit the Kitchen Journal.

Serving bowls and dinner knives by Material Kitchen.