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Arugula salad with orange and pickled beetroot on a large plate

Arugula Salad with Orange and Beetroot

This fresh arugula salad is tossed in simple balsamic honey dressing, with orange pieces and pickled beet slices on top. Crushed cashew nuts add an extra crunchiness!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 3 servings
Calories 143 kcal

Ingredients
 
 

  • 3 cups arugula leaves packed
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 orange peeled and cut into a bite size pieces
  • 5 pickled beets sliced and halved
  • ¼ cup crushed cashew nuts

Instructions
 

  • Place the arugula in a bowl. Season with balsamic vinegar, honey, olive oil, salt and pepper. Toss well.
  • Top with orange pieces and beets.
  • Sprinkle crushed cashew nuts on top.

Nutrition

Serving: 1servingCalories: 143kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 13mgPotassium: 239mgFiber: 2gSugar: 9gVitamin A: 573IUVitamin C: 26mgCalcium: 57mgIron: 1mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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