Beet Feta & Walnut Salad

We went out for dinner on Sunday night and there was a salad on the menu which really appealed to me and boy was it YUMMY too!

It had, mixed greens, peaches, beets, walnuts and goat cheese.  I also ordered it with a chicken breast for protein.

Now I really should have asked for the dressing on the side because there was way too much on the salad but it was a tangy vinaigrette and really tasty.  Also this salad was HUGE.... like two people could have eaten the thing and been satisfied.  But Salad isn't exactly appealing the next day so I ate the good parts before I let her take it away!

It was so good that I decided to make my own for work tomorrow.

I didn't have goat cheese so I decided to use feta instead.  And I decided to leave out the peaches as they actually didn't add much to the salad like I thought they would.

So here is what I made...

Organic Spring greens
Chopped canned beets
Feta Cheese crumbled
Walnuts
Chicken breast (cooked with olive oil, sea salt and cracked pepper)

I'll be using a simple vinaigrette dressing with olive oil, balsamic vinegar, orange juice and honey.

Can't wait until lunch time tomorrow!

Apple Harvest Salad

Found this Yummy Salad Recipe at Life Made Simple and thought I would share here with you!

I am adding the one to our meal plan for the week for sure!  I like the suggestion of adding Chicken with Herbs de Provence.  Plus I just got a big bag of local organic apples from the farmers market so this Salad will be a great way to use a few up!

APPLE HARVEST SALAD

 

PREP TIME

5 mins

TOTAL TIME

5 mins

 

Light, healthy and packed full of fiber and protein, this apple harvest salad is perfect for lunch or dinner. Fall has never tasted so fresh!

Author: Natalie

Yield: 1 large salad

INGREDIENTS

• 3 c. lightly packed spinach or spring mix greens
• ¼ c. cooked quinoa
• 1 small or medium apple, cut into chunks
• 2 tbsp. pepitas (pumpkin seeds)
• 3 tbsp. dried cranberries
• 3 tbsp. walnuts (halves or chopped)
• 
  
• For the vinaigrette:
• 1 tsp. minced shallot
• 2 tbsp. balsamic vinegar
• 3 tbsp. extra-virgin olive oil
• pinch of salt and freshly ground pepper

DIRECTIONS

1. Add greens to a large dinner plate or salad bowl. Top with the cooked (and cooled) quinoa, apple chunks, pepitas, dried cranberries and walnuts.
2. To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl, whisk to combine. Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.

NOTES

-If you plan on making this salad for dinner, try adding slices of chicken seasoned with herbes de provence or if you're vegetarian try adding cubes of roasted butternut squash!