Arugula Salad with Balsamic Pesto Dressing

Published June 19, 2014
2 minute read

Published June 19, 2014
2 minute read

This Arugula Salad with Balsamic Pesto Dressing from The Healthy Maven combines a few salad staples with a flavorful balsamic pesto dressing, make these greens anything but ordinary.

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Arugula Salad with Balsamic Pesto Dressing

Ingredients

Salad:

6 cups Baby Arugula
1 large Beet (approx. 82g, roasting instructions below)
1/2 small Haas Avocado, cubed
1/2 cup crispy roasted Chickpeas (similar to this recipe)
2 tablespoons shelled Pistachios

Balsamic Pesto Dressing:

1/2 cup fresh Basil
1 teaspoon Olive Oil
1 teaspoon chopped Walnuts
1 teaspoon Nutritional Yeast (or parmesan cheese if dairy is acceptable)
1 Garlic clove, minced
1 tablespoon Balsamic Vinegar
1 tablespoon Water
1/8 teaspoon Sea Salt

Directions

Roasted Beet:
Preheat oven to 400 degrees F. Wash a medium sized beet in cold water and dry thoroughly. Wrap in tin foil and bake in oven for 1 hour.

Remove from oven and let cool before peeling skin with hands. Chop into bite-sized pieces.

Balsamic Pesto Dressing:
Combine all ingredients in a blender or food processor. Blend until smooth. Set aside until ready to dress salads.

To Assemble Salad:
Combine arugula, beet, avocado, chickpeas and pistachios in a large bowl. Top with balsamic pesto dressing.

Nutrition Information

Serves: 2 | Serving Size: 1/2 of recipe

Per serving: Calories: 332; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 3mg; Sodium: 432mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 7g; Protein: 10g

Nutrition Bonus: Potassium: 631mg; Vitamin A: 37%; Vitamin C: 23%; Iron: 16%; Calcium: 16%

Davida is a healthy living blogger behind The Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on her blog and follow her on Facebook, Twitter or Instagram.