Goat Cheese, Beet Noodle and Cherry Salad

Goat Cheese, Beet Noodle and Cherry Salad

IT’S HAPPENING. This time next week, I’ll be in-flight to Riviera Maya, ready to spend 10 days laying on the beach with my…. husband!

Make sure you’re following me on Instagram this week, because I’m going to be cooking up a storm, in preparation for being gone for my wedding and honeymoon. Oh, and I’ll be at the gym every day, so if you need extra motivation, follow my @GetInspiralized handle.

Goat Cheese, Beet Noodle and Cherry Salad

I can’t wait to show you all pictures from our special day – my dress, how handsome Lu looks and all the special details of the day that we’ve worked so hard on!

One of the things I’m most looking forward to about being married is NOT having to worry about the wedding. I feel like a lot of our evenings are spent on wedding “crafts” and talking about details. It will be nice to just sit down at our kitchen island for once and eat dinner together, not while we’re gluing something or tying ribbons.

Goat Cheese, Beet Noodle and Cherry Salad

I’m looking forward to experimenting more in the kitchen and getting back in my creative groove with spiralizing. All my creative juices have been flowing solely for this wedding, so I can’t wait to be a wife and make our first dinner together AS husband and wife. !!!!!!!

So this recipe. What makes this recipe great is the texture – you have the hearty Earthbound Farm Kale Italia greens, the soft goat cheese, the crunchy walnuts and beets and the velvety firm cherries. Honestly, every bite is heaven and the meal is filling, satisfying and frankly, gorgeous (not to toot my own horn or anything.)

Goat Cheese, Beet Noodle and Cherry Salad

I used Earthbound Farm’s greens in this recipe. I love their organic greens especially because they’re “ready to eat” (they’re washed so that you don’t have to wash them!) I’m pretty bad with washing my produce, so I consider this a bonus!

If you’d like to add more protein to this meal, chunks of rotisserie chicken would work nicely – or even tossing in some red quinoa or heck, flank steak! This salad is robust with flavor, protein and healthy fats (hello, walnuts!)

Goat Cheese, Beet Noodle and Cherry Salad

Plus, who doesn’t love goat cheese with beets?

To locate the Earthbound Farm Kale Italia greens, click here.

This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points


5.0 from 2 reviews
Goat Cheese, Beet Noodle and Cherry Salad
Prep time: 
Total time: 
Serves: 4
  • For the salad:
  • 2 medium beets, peeled, Blade D, noodles trimmed
  • 1 box Kale Italia greens
  • ½ pound pitted and halved cherries (bing or dark Hudson are best)
  • ¼ cup roughly chopped walnuts
  • ¼ cup crumbled goat cheese
  • For the dressing:
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced shallots
  • 2 teaspoons honey
  • ¼ cup extra-virgin olive oil
  • salt and pepper, to taste
  1. Place all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference, if needed.
  2. Place the beet noodles, Kale Italia greens and cherries into a large mixing bowl and pour over the dressing and toss altogether to combine.
  3. Plate the salad into bowls, top with goat cheese, walnuts and serve.


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  1. Do you cook the beets prior or are they spiralized raw?

    • Raw!!

      • I think one has to get used to eating raw beets on this salad. I am going to put them in the oven with a little olive oil. Also. I had to keep turning the beet around cuz one side would get mushed. Would it be better to cook the beet before spirializing? Wasn’t the easiest task. And s chunk of beet left. Any suggestions.

  2. Ali, enjoy every moment of this week! Next Saturday will go so quickly, capture it all! The teacher in me laughed also….laying on the beach, it’s “lying”…..chickens lay. Thanks for a chuckle so early today. Have a blast and we all look forward to the pix along your fun journey. Yayyy, to Lu and Ali !

  3. It must be crazy-making to spend so much time with wedding details. I guess doing that’s a young-people thing. When my husband and I got married 7 years ago, we were engaged for two weeks and had a very impromptu wedding (outside city hall in Paramus, NJ). It was a very memorable day, even without all the fancy stuff. I hope everything goes smoothly and beautifully for you and Lu.

    This salad sounds wonderful! When I’m back home with my Inspiralized, I’ll have to try it.

  4. This looks so yummy. Now if I can only get my 3-yo grandson skeptic to try it. . .

  5. Congratulations on the NYT’s list! What a great accomplishment! Enjoy your time away – on my important things :D

  6. 41 grams of fat per serving yet only 283 calories per serving? I think the math has to be wrong somewhere. Adding what you have listed under saturates, monounsaturated, polyunsaturated and trans fats equals 20 grams of fat. Can you help me understand these numbers?

    The recipe looks delicious (I love another raw beet salad I got from you), but if this is 41 grams of fat per serving, I will pass.

    • LOL – that’s what I was wondering! But the salad looks and sounds so good, I was going for it anyway & would dial back on the cheese and nuts. Ali – please tell us this is just a math error!!

  7. Woohoo! HUSBAND! It’s so fun to finally be able to say that. Husband, husband, husband. Have fun!

  8. This salad looks delicious. However, I too am puzzled by the amount of fat per serving.
    Congratulations on your wedding!

  9. Congratulations Ali,
    Enjoy your time away with your husband. Have lots of fun!

  10. Hey Ali, my husband and I made this salad tonight with grilled chicken, and it was AMAZING! We’re kind of obsessed with the spiralizer. Thanks for sharing these awesome recipes with us! :-)


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