Although I eat this salad all year long…and usually as an entrée…the holidays are just around the corner and this makes a perfect festive side dish! This is not your typical spinach salad, it’s bursting with fall and winter staples like brussels sprouts, beets, pomegranate seeds and honey roasted pistachios! Salad is one of my favorite meals and to keep it interesting I like to use lots of different ingredients. Spinach is my go to leafy green, this superfood is a delicious way to fuel your body with nutrients, vitamins and minerals. Arugula brings a pungent peppery taste and pairs great with the brussels sprouts that are crispy and caramelized from roasting. Beets are earthy, sweet and liven up any salad with their beautiful color and texture…not to mention they are packed with fiber and essential nutrients! I love using my spiralizer and it works great with beats, the thin ribbons make the flavor subtle so the beets don’t steal the show.
Usually baked into cookies or topping cheesecake…pomegranates and pistachios are so holiday to me! This time they are jazzing up my salad. Both of these ingredients add a pop of color, sweetness and crunch! Of course nothing would be complete from my kitchen without some sharp and salty Pecorino Romano cheese. I like to shave it over the salad with a zester, it comes out fluffy and coats the salad well so you taste the cheese with each bite.
It’s all topped off with a simple red wine vinaigrette that is so easy to whip up. You get tangy from the dijon, sweet from the honey, citrus from the lemon and creamy from the greek yogurt. If you like a lot of dressing feel free to double this recipe. I also suggest serving it immediately if you’re going to dress it, otherwise serve it with the dressing on the side.
Additions and Substitutions: If you’re looking for some extra protein this would be delicious topped with grilled chicken! I’ve been dying to try this salad with goat cheese but my husband isn’t a fan. If you like goat cheese it pairs so well with beets, it’d be a perfect substitute for the Pecorino Romano cheese!
This Spinach Salad with Brussels Sprouts, Beets & Arugula is a perfect side dish for the holidays! It's hearty, packed with nutrients and festive toppings!
Ingredients
Salad
- 4 ounces baby spinach
- 4 ounces arugula
- 3 cups brussels sprouts, rinsed and quartered
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon salt
- black pepper to taste
- ½ of a medium beet, peeled and spiraled
- ½ cup pomegranate seeds
- ⅓ cup honey roasted pistachios (if you only have plain that works too)
- 1/4 ounce Pecorino Romano cheese, finely shaved
Dressing
- 1.5 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- 1 pinch of salt
- black pepper to taste
- 1 tablespoon plain nonfat greek yogurt
Instructions
Salad
- Preheat oven to 425°F. Line a sheet pan with foil and lightly coat with nonstick spray. Add brussels sprouts to pan and toss with ½ teaspoon of olive oil, ¼ teaspoon salt and black pepper to taste. Roast brussels sprouts for 10-12 minutes (longer if you prefer crispier). When done transfer to a clean dish and cool in refrigerator for 10 minutes.
- In a large serving dish add spinach, arugula, brussels sprouts, beets, pomegranate seeds, pistachios and top with cheese.
Dressing
- In a small bowl whisk together all ingredients. Top the salad with dressing, toss and serve immediately. If you are not serving right away leave dressing off until you serve.
*Store dressing and salad separate in the refrigerator up to 3 days for best taste.
Nutrition: Yield: 6 servings
Amount Per Serving: 2 SP, Calories: 218 Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 270mg, Total Carbohydrate: 18g, Fiber: 4g, Sugars: 9g, Protein: 5g
