spring mix salad with fresh roasted beets, pearled couscous, and goat cheese


 

as always, i was asked to bring a salad for the big family dinner. this request comes often. truly, this is often asked of me. i think i know why, but, could be wrong. my salads are usually very hearty and they always have a homemade dressing or vinaigrette. there is nothing like a good dressing on a salad. this is one of many…

ingredients:

1 lb fresh spring mix

1/4 c pomegranate seeds

2 roasted beets, sliced

1/4 medium red onion, thinly sliced

1 c israeli couscous, cooked

1/4 c toasted walnuts

champagne vinaigrette

directions:

cook the israeli couscous per package instructions. set aside.

in a non-stick skillet, heat to medium heat and add the walnuts. stirring occasionally, cook until walnuts become fragrant. 3-5 minutes. remove from heat immediately and let cool in skillet as they will continue to toast.

in a large salad bowl, add the spring mix. gently add the pomegranate seeds, roasted beets, sliced red onion, israeli couscous, and toasted walnuts. toss with the champagne vinaigrette. sprinkle with freshly ground pepper and crumble the goat cheese on top. serve immediately.

bon appetit!

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About tasteinspired

foodie
This entry was posted in healthy options, main course and dinner, salads and dressings, side dishes and tagged , , , . Bookmark the permalink.

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