Beet and pear salad with pomegranates and walnuts

Recipe
Written By Solful Living

Easy vegan salad with roasted beetroot, juicy pear, and crunchy walnuts – the perfect winter salad with vegan honey mustard dressing!

Beetroots can help to create healthy red blood cells in the body and battle against infections. While pears have soluble fibers that feed the healthy bacteria in your gut. As such, they're considered prebiotics, which is associated with healthy aging and improved immunity.

Ingredients

  • 4 hands leafy salad, spinach, arugula, or another salad mix

  • 2 beetroots cooked

  • 1 pear

  • 10 mint leaves

  • 40 g walnuts

  • Vegan feta (optional)

  • Pomegranate seeds (optional)

Dressing

  • 1 tbsp olive oil

  • 1 tsp mustard

  • 1 tsp lemon juice

  • 1 tsp agave or maple syrup

  • salt and pepper

Instructions

Peel the beetroot and cut it into wedges or thick slices. Place the beetroot on a baking tray, add some olive oil, salt, and pepper and mix well. Bake in the oven at 180C for 20 minutes.

Put the walnuts on a baking sheet and toast them in the oven for 10 minutes or roast them in a skillet over medium heat.

Wash and chop the lettuce, and tear the mint leaves into small pieces. Quarter the pear and cut it into thin slices.

Mix all the ingredients for the dressing thoroughly so that it becomes creamy.

Serve the salad with the beetroot, pear slices, and roasted walnuts, and drizzle the dressing over the salad just before serving. Enjoy!

Solful Living
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