Ingredients:

  • 5 oz (140g) baby arugula
  • 1 lb (450g) pre-roasted beets, cubed or sliced
  • 4 oz (113g) goat cheese, crumbled
  • 1/2 cup (60g) toasted walnuts
  • 1/3 cup (50g) dried cranberries
  • 3 tbsp (45ml) balsamic vinegar
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp (5ml) Dijon mustard
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Wash and thoroughly dry the arugula using a salad spinner. Dice the pre-roasted beets into bite-sized pieces. If using raw walnuts, toast them in a dry pan over medium heat for 3–5 minutes until golden brown.
  2. Combine the balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a jar. Slowly pour in the olive oil while shaking vigorously or whisking until the mixture transforms into a thick, uniform glaze.
  3. Place the arugula in a large bowl and toss with half of the dressing. Gently fold in the beets, dried cranberries, and toasted nuts.
  4. Top the salad with crumbled goat cheese to prevent staining and drizzle the remaining dressing over the top just before serving.