Autumn Breeze Salad
~serves 4, vegetarian & gluten free
- 4 oz of Chavrie goat cheese log, cubed
- 8 cups baby spinach
- 4 small red beets, peeled, cooked and sliced*
- ¾ cup pecans
- ½ cup pepita seeds
- Dressing: 2 TBSP balsamic vinegar, 2 TBSP extra-virgin olive oil, and 1 TBSP honey
Whisk the dressing together first and set aside. In a large serving bowl toss the baby spinach and dressing. Then top with the cheese, beets, pepitas, and pecans. Serve immediately.
*You can either boil the beets until they are soft or roast them in the oven. I like to roast them in the oven. First peel and cube the beets, then place them on a baking sheet lined with tin foil. Brush extra-virgin olive oil over the beets and season with garlic powder, pepper, and sea salt.