This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese is not only simple to make, but it’s also delicious with a beautiful presentation.
This salad is so delicious and can be eaten with or without the dressing. Isn’t it pretty? You could easily make this a spinach salad if you’d like because let’s be real, anything tastes great with candied pecans. This is one of those perfect, healthy, quick dinner ideas that we are always searching for.
And if you are like me, you don’t make enough salads at home. Why do salads usually taste better from a restaurant? It doesn’t even make sense.
This salad recipe changes everything.
I realize I wasn’t adding anything fun, like these candied pecans. All of my salads were pretty boring. Some type of greens (usually spinach), chopped veggies (usually your basic cucumber, pepper and tomato), some type of cheese (typically shredded cheddar) and a light dressing, like olive oil and lemon.
Although sometimes a simple salad like that tastes delicious, it’s really just plain old boring. Don’t you agree?
I don’t actually think salads just taste better in restaurants (duh!) I am pretty sure I showed no creativity at all. Sometimes we just get into ruts, am I right? And this show stopper salad helped to get me out of that rut!
Does that happen to you too? You keep making the same meals over and over and you aren’t enjoying them at all? That’s when I need to start searching online or in my cookbooks for some new recipes to inspire me.
I can’t be alone here.
The same goes for dinner recipes for my kids. After a while I realize that I keep making the same few recipes over and over. Can you say monotonous? I know my kids can!
So go ahead, mix up your salad game and make this. Change it whatever you have in the house or whatever you are craving at the time. I promise you won’t be disappointed.
Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese
5 ounces organic baby arugula
1 pound beets (about 3-4 medium sized beets)
3 tablespoons Candied Pecans
1/4 cup crumbled Gorgonzola Cheese
Dressing:
1 tablespoon dijon mustard
5 tablespoons balsamic vinegar
1 Tablespoon oil of your choice (I used olive oil)
1 Tablespoon ground Chia seed
Salt and freshly ground black pepper to taste
1 large garlic clove, finely chopped
1 tablespoon fresh basil, chopped
Directions
- Place arugula in large bowl.
- Scrub beets clean and place in steamer basket. Cook about 30 minutes until cooked through. Allow to cool, then rub skins off and cut into 1 inch slices. Place on top of arugula.
- Take a clean, empty jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
- Add the chopped garlic along with the fresh basil.
- Cover the jar and shake well to blend. Set aside.
- Put candied pecans and Gorgonzola cheese on top of arugula. Top with dressing. Serve immediately.
What I love about this salad is that it really has a beautiful presentation so you can easily make it for a party or gathering. It also looks pretty fancy too, although it really is simple. So let’s fool everyone into thinking this took hours to prepare! I am so down for that.
Now let’s talk about cheese. The possibilities are endless in this salad. I have made this with feta cheese (yum), shredded cheddar (eh), fresh chunks of Parmesan (yum) and provolone (pretty good). Although I like the gorgonzola and Parmesan the best, the feta cheese was a definite close second.
I have also added shredded chicken to this to make this a complete meal. To be honest, it just kind of worked out that way because I had planned to make this and I had a rotisserie chicken in the refrigerator. It was delicious, and again it looked beautiful.
Now let’s discuss these incredible, lightened up candied pecans. They truly make this salad. They are the star of this salad, adding a lightly sweet and crunchy texture.
When I make these, I like to make a double batch and put them into portion controlled plastic bags so I don’t overeat, which is really easy to do. They can be extremely addictive because who can resist the combination of sweet and salty? Not me!
Trust me when I say you should put them into individual portion controlled containers or bags. Or you just might end up with an empty bowl and maybe a bit of stomach ache. Not that I’d know from experience of course.
I thought I’d share some more easy, healthy salads you might like to make to spice up your salad routine:
Greek Artichoke Cauliflower Rice Salad
Harvest Cobb Salad from Damn Delicious
Simple Salad with Orange Vinaigrette
Roasted Root Vegetable and Kale Salad with Creamy Turmeric Dressing from Gourmande in the Kitchen
Tuna Nicoise Salad with Avocado Green Goddess Dressing from The Lemon Bowl
Tabouli Shrimp Salad from Wonky Wonderful
Grilled Baby Boy Choy Salad with Honey Miso Dressing
Cajun Smoked Salmon Zucchini Noodle Salad from Cotter Crunch
Zucchini Noodle Pad Thai Salad with Sesame Cashew Dressing from Spoonful of Flavor
Watermelon Feta Salad with Mint Balsamic Dressing
Thai Cucumber Salad from All Day I Dream About Food
Winter Kale Salad with Butternut Squash and Farro
Vegan Paleo Broccoli Cashew Salad from Food Faith Fitness
Chopped Mexican Kale Salad with Creamy Avocado Dressing
Please let me know if you made this Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese or any of the other salads I shared above. I would love to hear from you! And I always enjoy hearing about your substitutions to my recipes, it frequently inspires me and helps me to mix up my boring routines! So thank you!
Hope you enjoy it! Thanks for stopping by~
Oooops! The fresh basil leaves are not in the list of ingredients, only mentioned down below in the directions. How much do I need for next time, as I’m sure it will be delicious this time without them. Thanks for all the great recipes!
Sorry Mary, it’s 1 tablespoon of basil. I apologize! Thanks for stopping by, hope you enjoy this as much as I do 🙂
Excelente y riquísima. Me llena de salud!! y todos la disfrutamos.
Gracias.
El betabel hizo que mis globulos rojos subieran pues estaba mal.
Bendiciones!!!!
I’ve never actually had beets before. But I’d definitely give them a try in this preparation!
Try them Kim!!! I hope you like it! 🙂
Oh MERCY that’s my kind of salad!!!!!
Me too, rebecca!
The salad looks gorgeous! Although, I am terrified of beets after I attempted to make a version of beet juice once. It tasted like too much earth! lol I hope I got the wrong impression because I might give them another chance with your salad!
OMG me too Amanda! I tried a beet juice once and I swear I can still taste it!! 🙁 Now I will never drink anything with beets in it, only eat salads 😉
What a beautiful salad! I love the pecans and gorgonzola!
Thank you Angie!
Love the candied pecans! This salad looks killer.
Thanks Ashley!
Such a colorful and tasty looking salad! I adore beets. I’m so salad challenged. Always great to find new recipes to try!
Thanks Angela 🙂
This looks lovely Lauren! And you’re right it is pretty! (Pinning)
Thanks so much Connie!
This salad is GORGEOUS!
Thanks Claire!
I think this salad is gorgeous!!
Thanks Brenda!!
I love the different textures in this salad. Looks pretty too!
Thanks Christine!
I want *this* for lunch today — looks so good!
Thank you!
I must agree, it is a pretty looking salad! My Mom loves beets so it’ll be perfect for her!
What a beautiful salad!
This is indeed a pretty salad but it also sounds soo soo good!
Where can I find candied pecans?
Hi Gina! The recipe for a healthier version is here https://laurenkellynutrition.com/candied-pecans/ but you can also buy them at the store. Thank you!
This salad looks both beautiful and delicious, a winning combo in my kitchen. Do you have any suggestions for adding protein to it, for those of us in need of our red meat? Crumbles of ground beef? Better with chunks of chicken? I would love to try this for my luncheon this week.
Hi Cathleen! I personally think chicken or maybe even tuna would be delicious in this salad! I hope you like it, let me know what you think!
Is there a fruit or vegetable that I could substitute for the beets? My husband hates beets, but I’d like to try this salad.
Hi Lynnette! Any fruit or vegetable would be delicious in this salad! Maybe some berries? I hope you like it!
I at this wonderful warm beet salad & i am wondering if anyone has resepy
I can’t wait to make this and I am going to roast the beets rather than steam! Heavenly!
Roasting beets sounds amazing, I hope you like it Sandy!
Hi! How does one “rub off the skin?” Looks wonderful !
I know, Therese! Your fingers will definitely be pink! Thanks for stopping by!