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These ain’t your granny’s beets! This Crunchy Beet & Arugula Salad is tossed with crisp apples, sweet grapes, crunchy toasted pecans, tangy feta & drizzled with an avocado-lime vinaigrette.
If yesterday was any indication of how my week is going to go, there will be a lot of delicious food and cocktail sampling in my seven-day forecast.
That’s right! After a wonderful 24 hours in Savannah, Georgia, I’m currently piled into the back of Lara’s Hyundai Tucson with four suitcases, three of my favorite people, a couple of snowsuits, and a bag of sea salt potato chips, heading north on I-95 towards Charlotte, North Carolina, our final pit stop before we’re Beech & Sugar Mountain-bound on Friday.
What, you guys don’t pull your laptops out in the car to write blog posts on road trips? It’s called dedication, people. 😉
So…with all of the amazing food sure to touch my lips this week, why am I still dreaming about the Crunchy Beet & Arugula Salad that I made last week?
JUST TAKE ME TO THE CRUNCHY BEET & ARUGULA SALAD ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy arugula salad recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Because I’m not a beet fan.
At least, I wasn’t until I tried them in this salad, and I haven’t been able to find anything like this up here on this trip.
I like to venture out of my foodie comfort zone from time to time, and a shopping trip with Lara found me splitting an oversized package of very juicy-looking pickled beets on a whim.
All I’ve ever heard about them is that they’re almost candy-like, on the sweeter side, with a texture almost like a pear, and they pair well with almost everything.
Turns out everything I heard was right!
And you all know how much I like sweet stuff, even if it’s in the form of a veggie.
Salads are not a food I turn to very often, especially in the winter. Soup, chili, and most everything on a bun are more my speed, and even though I know how great greens are…more often than not they’re a neglected part of my diet.
I just didn’t know how to love you.
When I mixed you with so many beautiful textures and flavors, and learned how to enhance your natural delightfulness.
If I’m being totally honest, I’ll very likely still grab a slice of pizza before heading to the salad bar…but just knowing the amazing things that salads can become with the right ingredients has changed my outlook on how I eat.
Even in the winter, when chili is calling my name.
LOOKING FOR MORE SALAD RECIPES?
- Strawberry Panzanella Salad
- Summer Chopped Salad with Honey Lime Vinaigrette
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps
- Grilled Corn & Zucchini Salad
- Blue Cheese and Pear Salad
HELPFUL KITCHEN TOOLS FOR MAKING ARUGULA SALAD:
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Crunchy Beet & Arugula Salad
- 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
- 1/2-3/4 cup feta cheese
- 1/2 avocado
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Kosher salt to taste
- Black pepper to taste
- Juice of 1 lime
- 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.
- Pulse 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.
- Drizzle salads with desired amount of vinaigrette.