This salad combines a variety of textures and flavors to create an ideal weeknight meal that comes together quickly. Top with some grilled chicken or tofu to add some protein or toss with a grain (think quinoa, brown rice or farro) to add extra fiber!

The Pink Salad

Prep Time 15 minutes
Course Salad
Servings 6 servings
Calories 218 kcal


Garlic Honey Vinaigrette

  • 1/3 c. white wine vinegar
  • 2 T. extra virgin olive oil
  • 1 ea. garlic clove
  • 1 T. honey
  • 1 1/2 t. dijon mustard
  • 1/2 t. salt
  • 1/4 t. sugar
  • 1/8 t. pepper


  • 10 each marinated beets canned or pickled can also work
  • 8 c. mixed greens
  • 4 oz. goat cheese
  • 1/2 c. toasted walnuts


For the Dressing

  • Combine all ingredients in a blender or food processor.
  • Process until smooth.

For the Salad

  • Cut beets into bite sized pieces.
  • Toss beets and mixed greens together with salad dressing.
  • Sprinkle goat cheese and walnuts on top.

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