Plant-Based

Spinach & Roasted Beet Salad

Chockfull of chickpeas and walnuts, this fall-minded spinach salad has plenty of protein to fuel you through busy afternoons.

Prep Time
10 min
Cook Time
60 min
Duration
50 min

Ingredients

Salad

  • 3 cups spinach
  • 1 cup diced Roasted Beets
  • 1/2 cup chickpeas
  • 1/4 cup walnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp vinegar
  • Pinch each salt and pepper

Roasted beets

  • 5 large scrubbed beets

Preparation

Toss 3 cups spinach, 1 cup diced Roasted Beets (recipe below, save leftovers), ½ cup
 chickpeas, ¼ cup walnuts, 2 tbsp EVOO, 1 tbsp vinegar and pinch
each salt and pepper. 

Roasted Beets: Preheat oven to
 375°F. Place 5 large scrubbed beets in a baking dish; cover with foil and bake 45 to 60 minutes. Let cool, then peel, dice and refrigerate.

Note: If following our 20-Ingredient, 7-Day Meal Plan, make salad fresh each
time it’s called for in the plan; however, the beets make enough to last all week.