Spinach Easter Beet Salad
This vibrant and colorful salad combines fresh spinach, earthy beets, creamy feta, and crunchy nuts, making it a perfect dish for Easter celebrations.
Ingredients
Salad Ingredients
- 6 cups Fresh spinach leaves Use fresh, organic if possible.
- 2 cups Cooked beets, sliced or cubed Canned beets are a convenient substitute.
- 1 cup Cherry tomatoes, halved
- ½ medium Red onion, thinly sliced
- 1 cup Feta cheese, crumbled Substitute goat cheese for a tangy flavor.
- ½ cup Walnuts or pecans, chopped Sunflower seeds or pumpkin seeds can be used.
Dressing
- ¼ cup Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
Preparation
- In a large salad bowl, combine the fresh spinach, sliced beets, cherry tomatoes, and red onion.
- Sprinkle the crumbled feta cheese and chopped walnuts or pecans on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your colorful Easter meal!
Notes
This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator. Keep the dressing separate until just before serving to maintain freshness. For added sweetness, consider including chopped apples or dried cranberries.