So, here’s the scoop on this salad — it's basically my little Mediterranean-inspired burst of color and flavor on a plate. I love how the peppery arugula plays with the creamy goat cheese, and those roasted beets? They add a sweet little surprise. Plus, candied pecans for that crunchy magic. It’s simple, it’s delicious, and it looks super fancy even though it’s actually a breeze to make.
For the dressing, I just threw everything in my little blender — red wine vinegar, olive oil, garlic, Dijon, a touch of honey, and a sprinkle of dried parsley. Super easy, super tasty, and it ties everything together.
So, if you’re looking for a salad that’s as pretty as it is delicious, this is the one. Enjoy! 🥗✨
For the Salad:
For the Dressing:
Per serving:
Note: These macros are approximate and may vary based on exact ingredients used.
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“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.
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