Arugula Salad With Balsamic Pesto Dressing

This Arugula Salad with Balsamic Pesto Dressing from The Healthy Maven combines a few salad staples with a flavorful balsamic pesto dressing, make these greens anything but ordinary.

under 1 hour 10 mins
breakfast
Updated on 10 June 2024

Ingredients for servings

    salad

  • 6 cups Baby Arugula

  • 1 large Beet approx. 82g

  • 0.5 cup crispy roasted Chickpeas

  • 2 tablespoons shelled Pistachios

    • Balsamic Pesto Dressing

  • 0.5 cup fresh Basil

  • 1 teaspoon Olive Oil

  • 1 teaspoon chopped Walnuts

  • 1 teaspoon Nutritional Yeast or parmesan cheese if dairy is acceptable

  • 1 Garlic clove minced

  • 1 tablespoon Balsamic Vinegar

  • 1 tablespoon Water

  • 0.125 teaspoon Sea Salt

Directions

    Roasted Beet

  • Preheat oven to 400 degrees F. Wash a medium sized beet in cold water and dry thoroughly. Wrap in tin foil and bake in oven for 1 hour.

  • Remove from oven and let cool before peeling skin with hands. Chop into bite-sized pieces.

    • Balsamic Pesto Dressing

  • Combine all ingredients in a blender or food processor. Blend until smooth. Set aside until ready to dress salads.

    • To Assemble Salad

  • Combine arugula, beet, avocado, chickpeas and pistachios in a large bowl. Top with balsamic pesto dressing

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