A simple and fresh salad that saves well for lunch leftovers, made with spiralized beet slices, shredded rotisserie chicken, pomegranates, walnuts and an easy homemade dressing with apple cider vinegar.
It’s pomegranate season – time when pomegranates pop up everywhere from restaurant mimosas to infused dressings. Pomegranates have a slightly sweet flavor that elevate any drink or meal, like this simple salad.
When you spiralize a vegetable, it’s easiest if the vegetable is raw, because then you can cook the vegetable to your liking and, it’s hard to precook a vegetable to the perfect consistency for spiralizing.
That’s why I love pre-cooked beets, like Love Beets (this post is not sponsored by them, by the way – I’m just a huge fan!) Beets can be time consuming and messy to roast, which is why, as a busy mom, I appreciate pre-cooked beets.
I use these beets in muffins, in smoothies, in vegetable gratins, in hummus, and here, in salads. Beets have a slightly sweet, earthy taste when roasted, so they pair well with a slightly sweet dressing and a savory protein, like this rotisserie chicken.
Walnuts and avocado provide a healthy fat, chicken a lean protein, and the greens and beets are heart-healthy veggies! This salad took no more than 15 minutes to whip up, and if you don’t eat chicken, you can always sub in your favorite vegetarian-friendly protein, perhaps some hard boiled eggs, lentils, or just some lightly chopped edamame.
And if you can’t find pre-cooked beets, you can either roast them yourself and spiralize them OR you can just spiralize them raw, they’ll just have a nice big crunch!
Nutritional Information & Recipe
- 2 medium pre-cooked red beets I love @lovebeets
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- salt and pepper
- 8 cups spring mix or other greens
- 3 cups sliced rotisserie chicken
- 1 avocado peeled, pitted, and flesh cubed
- 4 tablespoons pomegranate arils
- ½ cup walnut pieces chopped
- Slice the beet halfway through, careful not to pierce the center. Spiralize on Blade A to make chip slices. Set aside.
- In the bottom of a large mixing bowl, whisk together the apple cider vinegar, olive oil, honey, and mustard. Season with salt and pepper. Add in the greens and toss well to coat.
- Divide the salad into bowls and top with beet slices, chicken, avocado, pomegranates, and walnuts.