Bright. Crunchy. A little earthy. That’s this salad in a nutshell. The apples are crisp and tart, the beets mellow and sweet, the carrots snappy, the spinach fresh and peppery. Then you’ve got that thin slice of red onion that sneaks in and keeps the whole thing from being too tame. Toss it all in a quick apple cider vinaigrette and finish with pumpkin seeds and goat cheese, and suddenly what looks like “just a salad” turns into something you actually want to sit down with.
When I tested this one in my kitchen, it became one of those repeat recipes without me even meaning to. I’d make it once, then the next week someone in my house would say, “Hey, what about that salad you made?”
That sweet-and-savory balance is the kind of thing that keeps me coming back, especially when dinner needs to be fast but still feel like a real meal.
If you’re into this kind of fresh bowl, don’t stop here. Try my Arugula Goat Cheese Salad, Kale Wild Rice Salad, and my Arugula Burrata Salad.
Ingredient Notes
- Apples: I like the punchy tartness from Granny Smith, but Honeycrisp or Pink Lady also work.
- Beets: I used pickled beets for ease, but you can roast and slice if you prefer.I use Love Beets, which come pickled and sliced. For me, it is a convenience that allows me to enjoy beets with salads on a regular basis.
- Baby spinach: Swap with arugula, spring mix, or kale for a different base.
- Red onion: Soak in a little ice water if you want to mellow the bite.
- Apple cider vinegar: White wine vinegar or lemon juice works if you don’t have it.
- Honey: Maple syrup or agave can be used for a vegan option.
- Pumpkin seeds: Sunflower seeds, walnuts, or almonds make good swaps.
- Goat cheese crumbles: Feta, blue cheese, or shaved parmesan give different flavor profiles.
Step by Step
Tips & Tricks
Beets stain everything. And I mean everything. Your hands, your favorite cutting board, that dish towel you swore you’d only use for “nice things.” If you don’t feel like rocking magenta-tipped fingers for three days, slip on some gloves or throw a piece of parchment down before you start chopping.
Thin slices make all the difference. A mandoline works like magic here. So does the food processor if you don’t feel like risking your knuckles.
Salad greens are divas. They don’t like to sit around wearing dressing for hours. Toss everything together right before serving so the leaves stay perky. If you’re prepping ahead, just stash the dressing in a jar and keep all the pieces separate. Shake, toss, done.
Apples are tricky too. They brown faster than you can say “where’d I put the lemon juice?” If you want them to stay fresh, give the slices a quick toss in lemon juice before you mix them in. It buys you time and keeps your salad from looking sad.
Beet and Apple Salad
Ingredients
- 2 green apples cored
- 2 pickled beets or roasted beets
- 2 carrots peeled
- 6 cups baby spinach
- ½ red onion sliced thin
- 2 celery stalks sliced thin
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons extra-virign olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup pumpkin seeds
- ¼ cup goat cheese crumbles
Instructions
- Slice the apples, beets, and carrots thin using a mandoline or food processor.
- Place the spinach, onion, celery, apples, beets, and carrots in a large bowl.
- In a food processor or mason jar, combine the vinegar, honey, oil, salt, and pepper. Process or shake until combined.
- Toss the dressing with the spinach mixture and transfer to individual serving plates.
- Sprinkle with the pumpkin seeds and goat cheese crumbles.
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