If you’re craving a salad that’s bursting with flavor, texture, and color, you absolutely have to try this Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe. This vibrant salad combines the peppery bite of fresh arugula with the sweet earthiness of roasted beets, all perfectly balanced by a luscious honey-Dijon dressing and a delightful crunch from candied walnuts. It’s fresh, sophisticated, and surprisingly easy to whip up, making it a go-to for both casual lunches and elegant dinners.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role, enhancing the overall experience with a unique taste or texture. These simple but essential components come together to create a dish that’s as beautiful as it is delicious.
- Arugula (10 ounces): Peppery greens that add freshness and a slight bite.
- Vacuum-packed roasted beets (8.8 ounces) or fresh roasted beets: Sweet, earthy wedges that bring vibrant color and tender texture.
- Toasted candied walnuts (1/2 cup, coarsely chopped): Crunchy, sweet nuts that elevate each bite.
- Feta or goat cheese (3 ounces, crumbled): Creamy, tangy cheese to balance the sweetness.
- Honey (2 tablespoons): Natural sweetness that complements the tangy mustard.
- Dijon mustard (1 1/2 tablespoons): Adds a sharp, tangy depth to the dressing.
- Red wine vinegar (3 tablespoons): Bright acidity that lifts the overall flavor.
- Onion powder (1 tablespoon) or minced shallots: Subtle savory notes for complexity.
- Salt (1/2 teaspoon): Enhances and balances all flavors.
- Ground black pepper (1/4 teaspoon): Adds a gentle heat to the dressing.
- Extra virgin olive oil (1/4 cup plus 2 tablespoons): Rich, smooth base for the dressing and extra drizzle.
How to Make Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe
Step 1: Assemble the Salad Base
Start by placing your vibrant arugula in a large bowl—it’s the perfect peppery green that will hold up beautifully against the sweet and rich flavors to come. Next, add your roasted beets, whether vacuum-packed or fresh from the oven, sliced into bite-sized wedges for easy eating. Sprinkle toasted candied walnuts over the top for instant crunch and sweetness, then crumble the feta or goat cheese evenly to add that creamy tang.
Step 2: Whisk the Honey-Dijon Dressing
In a small bowl, combine the honey, Dijon mustard, red wine vinegar, onion powder, salt, and black pepper. Whisk everything together while slowly drizzling in the extra virgin olive oil. This process emulsifies the dressing, turning it into a smooth, flavorful coating that will bring together all the elements of the salad perfectly.
Step 3: Taste and Adjust
Always give your dressing a taste before adding it to the salad. This step lets you balance the flavors—maybe a pinch more salt, a little extra vinegar for tang, or a dash more honey for sweetness. Personalizing this dressing to your preference is what makes this Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe so special.
Step 4: Dress and Serve
Pour the freshly whisked dressing generously over the salad. Toss lightly to ensure every leaf and wedge is coated. Finish with a sprinkle of freshly cracked black pepper for an aromatic touch. Your salad is now ready to impress and delight!
How to Serve Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe
Garnishes
To make this salad even more enticing, consider adding fresh herbs like chopped basil or chives for an herbal kick. A light drizzle of balsamic glaze can also add extra sweetness and deep flavor. Thinly sliced radishes or citrus segments add beautiful color and a refreshing contrast, turning this salad into a work of edible art.
Side Dishes
This salad makes a perfect accompaniment to grilled chicken, seared salmon, or roasted vegetables. Its bright flavors can also stand alone as a satisfying vegetarian meal or a starter for a multi-course dinner. Pair it with crusty bread to soak up any leftover dressing—it’s a simple pleasure not to be missed.
Creative Ways to Present
For a crowd-pleasing presentation, serve the Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe in individual bowls or on a large platter arranged artfully. Layer beets and arugula in clear glass bowls to showcase the vibrant colors. You can also stuff the salad into grilled pita pockets for a handheld, delightful twist perfect for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe, store them in an airtight container in the refrigerator. For the best texture, keep the dressing separate and toss the salad just before serving so the greens stay crisp and the walnuts remain crunchy.
Freezing
Due to the fresh greens and dressing, this salad is not ideal for freezing. The texture of arugula and beets would change significantly. However, you can freeze leftover roasted beets on their own for future use without the dressing or other ingredients.
Reheating
This salad is best enjoyed fresh and chilled. If the beets were roasted fresh, you can warm those separately before assembling the salad. Avoid reheating once the dressing and greens are combined to maintain crispness and flavor integrity.
FAQs
Can I use fresh beets instead of vacuum-packed?
Absolutely! Fresh roasted beets add a wonderful homemade touch and vibrant flavor. Just roast until tender, then slice before mixing into your salad.
What can I substitute for candied walnuts?
If you don’t have candied walnuts, plain toasted walnuts or other nuts like pecans and almonds work well. For the candied effect, toss them with a little honey and toast briefly before adding.
Is there a vegan option for this recipe?
Yes! Simply swap the feta or goat cheese for a plant-based alternative or omit it entirely. You can also replace honey with agave or maple syrup to keep the dressing vegan.
Can this salad be made ahead of time?
You can prep the ingredients ahead but keep the dressing separate. Toss everything together just before serving to ensure the salad remains fresh and crisp.
How long does this salad stay fresh?
When dressed just before serving, the salad ingredients stay fresh in the refrigerator for up to 2 days. After dressing, it’s best eaten immediately for optimal taste and texture.
Final Thoughts
This Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe truly captures a perfect harmony of flavors and textures that’s both exciting and comforting. Whether you’re making it for a weeknight dinner or a special occasion, this salad is sure to become one of your favorites. I can’t wait for you to try it and experience how a simple combination of honest ingredients can create something truly memorable.
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Beet and Arugula Salad with Honey-Dijon Dressing and Candied Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Beet Salad featuring peppery arugula, sweet roasted beets, crunchy candied walnuts, and creamy feta cheese, all tossed in a tangy honey Dijon dressing. This fresh, no-cook salad is perfect for a light lunch or an elegant starter.
Ingredients
Salad
- 10 ounces arugula (about 2 – 5-ounce packages)
- 1 8.8-ounce package vacuum-packed roasted beets (or 3 large or 4 small roasted beets, sliced into small wedges)
- 1/2 cup toasted candied walnuts (coarsely chopped)
- 3 ounces feta cheese or goat cheese, crumbled
Dressing
- 1/4 cup extra virgin olive oil (plus 2 tablespoons)
- 2 tablespoons honey or agave syrup
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon onion powder or minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Assemble the salad: Place the arugula in a large bowl. Arrange the roasted beet wedges, toasted candied walnuts, and crumbled feta evenly on top.
- Prepare the dressing: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, honey, red wine vinegar, Dijon mustard, onion powder, salt, and ground black pepper until fully combined and smooth.
- Adjust seasoning: Taste the dressing carefully. Add more salt and/or pepper according to your preference to enhance the flavors.
- Toss and serve: Drizzle the dressing over the salad. Garnish with freshly cracked black pepper and serve immediately for best freshness and texture.
Notes
- For a vegan version, substitute feta with a plant-based cheese or omit altogether.
- Use freshly roasted beets if vacuum-packed roasted beets are unavailable; roast beets at 400°F for about 45-60 minutes until tender.
- Toast walnuts in a dry skillet over medium heat for a few minutes until fragrant before candying for extra flavor.
- Adjust sweetness in the dressing by varying the honey or agave amount to suit your taste.
- The salad is best served fresh but can be refrigerated for up to 1 day; add dressing just before serving to keep greens crisp.
