Crunchy Beet & Arugula Salad #SundaySupper

• Vegetarian
• Gluten free

• Produce

  • 2 Apples
  • 6 cups Arugula
  • 1/2 Avocado
  • 1 cup Grapes, Red
  • 1 Lime, Juice of
  • 1 cup Pickled beets, homemade or canned

• Baking & Spices

  • 1 Black pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Dairy

  • 1/2 cup Feta cheese

Found on thecrumbycupcake.com

Description

Ingredients

• 6-8 cups arugula (rocket), washed
• 1 cup pickled beets (homemade or canned), sliced
• 2 apples (honeycrisp or granny smith), cored and sliced
• 1 cup red grapes, halved
• 1 cup toasted pecans
• ½-3/4 cup feta cheese
• ½ avocado
• 3 Tablespoons olive oil
• 3 Tablespoons apple cider vinegar
• Kosher salt, to taste
• Black pepper, to taste
• Juice of 1 lime

Directions

• Combine arugula, beets, apple slices, and grapes in a large bowl and toss to combine. Portion salad into 4 salad bowls and top with toasted pecans and feta cheese. Drizzle with desired amount of Avocado-Lime Vinaigrette. Fall in love with the flavors - enjoy!
• Oulse ingredients in a food processor or combine in a medium bowl and blend with an immersion blender. Add more vinegar, oil, and salt & pepper to taste.