We’ve got four of the BEST Mason Jar Salad recipes for you, that only take 15 minutes to prep and stay good for up to 5 days. Choose from BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, all with a printable recipe.

Want more yummy salads? Try this Taco Salad, Burrata Salad, Cheeseburger Salad, or htis Asian Chicken Salad!

How to make a Mason Jar Salad:

Prep Ingredients: Chop any veggies, cook protein, make dressing, and prep ingredients.

Assemble: The dressing goes in first (so it doesn’t make any ingredients soggy), then the chopped veggies, protein, and greens are added last, tightly packed on top. Salads can be stored in the fridge for up to 5 days. Just dump in a bowl and enjoy!

Find all four recipes HERE.

Tortellini Caprese Salad:

Cook tortellini according to package instructions. Drain, rinse under cold water and set aside. Add all dressing ingredients to a bowl and whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper then apply mason jar lid. Refrigerate for up to 5 days.

(Full recipe here).

BBQ Chicken Salad:

Toss chicken in a bowl then toss with barbecue sauce. Mix all dressing ingredients together until smooth. Add ¼ cup of dressing to each jar. Top with carrot, onion, black beans, corn, bbq chicken, bell pepper, jalapeño, cheese, and cilantro. Add lettuce, pressing down to pack it in and fill the jar. Apply lid. Refrigerate for up to 5 days. (Full recipe here).

Greek Salad:

Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add cucumber, tomato, onion, olives, and feta. Top with mixed greens– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

Thai Salad:

Add all dressing ingredients to a bowl and whisk well to combine. Add water to thin the dressing a little, to a smooth, creamy consistency. Divide dressing among the mason jars. Add bell pepper, edamame, carrot, chicken or shrimp, green onion, cilantro, then coleslaw mix. Top with romaine to fill the jar, then a spoonful of peanuts. Apply lid and refrigerate salad for up to 5 days. (Full recipe here).

More Summer Salads:

• Chicken Caesar Pasta Salad
• Mixed Green Salad with Berries
• Bulgur Salad
• Orzo Salad
• Thai Quinoa Salad

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Tortellini Caprese Mason Jar Salad

The BEST Mason Jar Salad recipes that only take 15 minutes to prep and stay good for up to 5 days! I have a BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, and a printable with all the recipes. Say hello to your favorite meal prep lunch!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 salad jars

Calories 571kcal

Author Lauren Allen

Equipment

• Wide Mouth Quart Size Mason Jars

Ingredients

Salad

• 10 oz cheese tortellini , refrigerated brand
• 2 cups cherry tomatoes , halved
• ½ red onion , diced
• 1 orange bell pepper , diced
• ½ English cucumber , chopped
• 5-6 cups mixed greens lettuce
• 1/2 cup feta cheese crumbles , or parmesan or mini mozzarella balls
• salt and pepper to taste

Vinaigrette

• 1/2 cup extra virgin olive oil
• 4 Tablespoons red wine vinegar
• 2 cloves garlic , minced
• 2 teaspoon dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon lemon juice
• 2 teaspoons honey

Add-In Ideas:

• garbanzo beans , white or black beans
• corn
• fresh basil leaves
• artichoke hearts

US Customary – Metric

Instructions

• Cook tortellini according to package instructions. Drain, rinse under cold water and set aside.
• Make Dressing: Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired.
• Assemble: Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days.
• Serve: Invert mason jar salad into a bowl, and enjoy!

Notes

Don’t miss this printable for ALL FOUR of my Mason Jar Salad Recipes!

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 16g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 44mg | Sodium: 857mg | Potassium: 487mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6543IU | Vitamin C: 62mg | Calcium: 246mg | Iron: 4mg

This healthy Taco Salad recipe will be on the table in less than 30 minutes! It has a crispy tortilla bowl filled with seasoned ground beef, lettuce, beans, corn, and all of your favorite toppings!

Looking for more 30 minute meals? Try these Sheet Pan Chicken Fajitas, Salmon Bowls, or Thai Chicken Lettuce Wraps!

Why I love this recipe:

• Quick – This taco salad bowl is ready in under 30 minutes and can be fully prepped in advance.
• Customizable – Everyone gets to pile on their favorite toppings, making it a meal everyone will enjoy. Plus, it’s a great opportunity to use up the veggies in the fridge.
• Healthy – This meal is high in protein, veggies, and flavor. It really is the best taco salad recipe.

Ingredients:

• Taco Meat: Lean ground beef, or ground turkey seasoned with store-bought or homemade taco seasoning. We also like to add black beans and corn to the taco meat.
• Lettuce: Romaine, iceberg or other green leafy lettuce.
• Toppings: Use what you have and what you like including: tomatoes, olives, avocado, cheese, onion, and cilantro.
• Dressing: Add a big scoop of salsa, sour cream and guacamole on top of your taco salad and that’s all the dressing you’ll need! You could also use ranch, or Italian dressing.
• Flour tortillas or tortilla chips: I like to make my own baked taco salad shells with flour tortillas (see instructions below), but store bought bowls or tortilla chips also work. If you make taco salad often, these baking molds are fun to make perfect shaped shells from any size tortilla.

How to Make Taco Salad:

Prep Ingredients: Brown the ground beef in a skillet then remove grease and add taco seasoning. Stir in the black beans and corn. Chop lettuce and tomatoes then shred cheese, set aside.

Assemble: Place each tortilla bowl on a plate or in a shallow bowl; add a handful of romaine lettuce; add meat mixture; add veggies; sprinkle with cheese; add a dollop each of sour cream, salsa, guacamole then a sprinkle of cilantro.

Serve homemade taco salad with horchata, or an ice cold lemonade. For dessert, try my sopaipillas, Tres Leches Cake, or fresas con Crema (strawberries and cream).

Homemade Baked Tortilla Bowls:

Prep: Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it. Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). Now flip the whole thing over so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).

Bake: Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes. Remove from oven, carefully lift each shell out of the foil then place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn’t burn. Return to oven to cook for 7-10 more minutes or until crisp and golden.

Make Ahead and Freezing Instructions:

To Make Ahead: The taco meat and tortilla shells can be prepped a day or two in advance, stored separately. Reheat the meat mixture in the microwave or in a skillet. All of the veggies and toppings can be chopped and ready, just keep them in separate containers in the fridge.

To Freeze: Allow meat mixture to cool completely then store in freezer safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove or in the microwave.

Recipe Variations:

• Vegetarian: replace meat with cooked, crumbled tofu, or add additional beans or sautéed veggies.
• Vegan: Substitute vegan cheese and crumbled tofu.
• Keto/low-carb: Skip the shell and try out this keto / gluten-free Tortilla bowls recipe.
• Make Walking Tacos: Scoop the taco meat into a bag of fritos chips, and add your favorite toppings.
• Taco Salad Bar: If you are serving to a crowd or if everyone has different preferences, set up a build your own taco salad bar!
• Chicken Taco Salad: Instead of the ground beef, use this chicken taco meat!

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Taco Salad

This healthy Taco Salad recipe can be on the table in less than 30 minutes, seasoned ground beef or turkey, beans, corn, and piled high with your favorite toppings.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 203kcal

Author Lauren Allen

Cost 6

Equipment

• Meat Chopper

Ingredients

• 1 lb lean ground beef , or ground turkey
• 2 Tablespoons Taco seasoning , or 1 packet
• ½ cup water
• 1 can black beans , drained and rinsed
• 1 cup corn (canned or frozen)
• 1 head romaine lettuce , chopped
• 6 (8 inch) flour tortillas , or 1 bag tortilla chips

Topping options:

• 2 cups cherry tomatoes , halved
• ½ cup Sliced Olives
• ½ cup shredded cheese
• ¼ cup chopped red or green onion
• ½ cup chopped cilantro
• Salsa
• Sour Cream
• Guacamole , or chopped avocado

US Customary – Metric

Instructions

• Meat Mixture: Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
• Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.

Optional Baked Tortilla Bowls:

• Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it. Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). 
• Now flip the whole thing over so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).
• Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes. 
• Remove from oven, carefully lift each shell out of the foil and place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn't burn. Return to oven to cook for 7-10 more minutes or until crisp and golden.

Video

Notes

*Nutritional info doesn’t include optional toppings.

Make Ahead Instructions: The taco meat and tortilla shells can be prepped a day or two in advance, stored separately. Reheat the meat mixture in the microwave or in a skillet. All of the veggies and toppings can be chopped and ready, just keep them in separate containers in the fridge.

Freezing Instructions: Allow meat mixture to cool completely and store in freezer safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Vegetarian Taco Salad: Replace meat with cooked, crumbled tofu or add additional beans or veggies.

Vegan: Substitute vegan cheese and crumbled tofu.

Keto/low-carb: Skip the shell and try out this keto / gluten-free Tortilla bowls recipe.

Make Walking Tacos: Scoop the taco meat into a bag of fritos chips, and add your favorite toppings.

Taco Salad Bar: If you are serving to a crowd or if everyone has different preferences, set up a build your own taco salad bar!

Chicken Taco Salad: Instead of the ground beef, use this chicken taco meat!

Nutrition

Calories: 203kcal | Carbohydrates: 8g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 190mg | Potassium: 519mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9178IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg

This post was originally published on June 2020. Updated January 2022 and January 2024.

This simple Radicchio Salad recipe is flavorful, vibrant, and incredibly tasty! This elegant salad takes just a few minutes to toss together and will impress any guests.

Looking for more salad recipes? Try this Broccoli Apple Salad, Beet Salad, Bulgur Salad, or Pomegranate and Pear Salad!

Why I love this recipe:

• Colorful – This salad is as beautiful as it is delicious and is sure to be a show stopper on your dinner table.
• Simple – Made with just a few ingredients, this easy salad is still elegant and crave-worthy.
• Flavorful – Radicchio adds a delicious bitter element to this salad that is perfectly complimented by the cheese, grapefruit, pistachios, and a simple dressing.

How to make Radicchio Salad:

Prep Radicchio: Cut radicchio head into quarters then remove the core. Separate leaves then place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.

Cut Grapefruits: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.

Make dressing then set aside.

Toss: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of radicchio salad dressing then top with grapefruit, shallots, pistachios, mint, and cheese.

Recipe Variations:

• Protein: Try adding some chicken, shrimp, salmon, or tofu to make it more hearty.

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Radicchio Salad

This simple Radicchio Salad recipe is flavorful, vibrant, and elegant and takes just a few minutes to toss together.

Course Salad

Cuisine Italian, Mediterranean

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 340kcal

Author Lauren Allen

Cost 10

Ingredients

• 1 head radicchio
• 1 romaine heart
• 3 cups Baby arugula
• 1 large grapefruit ,red or pink, or sub oranges
• 1 shallot , thinly sliced
• 1 cup pistachios , chopped
• ¼ cup fresh mint leaves , finely chopped
• 1 cup freshly shaved parmesan cheese*

Dressing:

• ⅓ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt , to taste
• 1/4 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

• Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
• Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
• Make dressing by whisking all dressing ingredients together. Set aside.
• Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.

Notes

Parmesan Cheese: Use a soft cheese like blue cheese or goat cheese, if you’d like.

Nutrition

Calories: 340kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2691IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2mg

Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.

Want more salad recipes? Try Panzanella, Bulgur Salad, or Baked Potato Salad!

Why I love this Recipe:

• Fresh flavors and colors: This Apple Broccoli Salad recipe is one of my go-to side dishes because it tastes as good as it looks.
• EASY: Just combine everything in a bowl and toss together. It’s the easiest side dish, and you can even make it ahead of time.
• Serve with anything! It’s the perfect accompaniment to a holiday ham, prime rib, or turkey, dinner, but it’s also a great option for a casual side for a BBQ or simple weeknight meal.

How to make Broccoli Apple Salad:

Make Dressing: Whisk together all dressing ingredients until smooth.

Combine: In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.

Pour Dressing: Drizzle the dressing, just a little at a time, over the salad and toss to combine.

Chill for at least one hour before serving. This broccoli apple salad recipe is great with practically any main dish and something everyone enjoys!

Make Ahead Instructions

This is a great salad to make several hours of a day ahead of time, as the flavors will blend together the longer it rests. The dressing can be made 1 week ahead of time, stored in the fridge.

More popular salad recipes:

• Classic Wedge Salad
• Healthy Chicken Pasta Salad
• Creamy Pesto Tortellini Pasta Salad
• Roasted Butternut Squash Salad
• Waldorf Salad
• Thai Quinoa Salad

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Broccoli Apple Salad

Creamy, crunchy Broccoli Apple Salad with dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 275kcal

Author Lauren Allen

Cost 4

Ingredients

• 2 heads fresh broccoli , chopped into small florets (about 4 cups)
• 2 apples , chopped (about 2 cups)
• 1/4 cup red onion , diced
• 1/3 cup slivered almonds
• 1/4 cup sunflower seeds
• 1/2 cup dried cranberries

Dressing:

• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons honey
• 1 Tablespoon granulated sugar
• 1 Tablespoon lemon juice
• 2 teaspoons poppy seeds

US Customary – Metric

Instructions

• In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.
• Make Dressing: Whisk together all ingredients until smooth. Drizzle the dressing, just a little at a time, over the salad and toss to combine. Chill for at least one hour before serving.

Video

Notes

Add-in Ideas:

• Bacon.
• Cheese: cubed cheddar cheese, shredded parmesan or feta.
• Nuts: use your favorite kind, like pecan or walnuts.
• Grapes.

Make Ahead Instructions: The salad tastes best made a few hours or day ahead of time. Toss the apples in a little bit of lemon juice to keep them from browning.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 855mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1306IU | Vitamin C: 185mg | Calcium: 165mg | Iron: 2mg

I originally shared this recipe September 2016. Updated March 2021 and September 2023.

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

You can serve wedge salads as a side with just about any meal, like Braised short Ribs, Penne alla Vodka, or Chicken Piccata.

Whenever I’m ordering a side salad from a restaurant I always scan the menu for a wedge salad; they’re my favorite! Kind of ironic considering they are probably the cheapest, simplest thing on the menu, but, for some reason they seem “fancy” to me and I love seeing how they’re presented (plus, they’re DELICIOUS!).

This is the perfect salad for impressing guests, with little effort.

How to Cut a Wedge Salad:

Iceberg lettuce is used to make wedge salads because the leaves are compact and layered tightly together. For wedge salads, grab a whole head of iceberg lettuce and cut it in half, from the top down to the stem. Cut each halve again, to make 4 quarters of lettuce.

Rinse each quart of lettuce and gently shake off any excess water. Place them on a paper towel lined plate, or in a large bag with a paper towel to catch excess water, and store in the refrigerator for 1-2 weeks. If any outer edges of the lettuce start to brown you can simply cut them off.

How to make a Wedge Salad:

Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl then stir well to combine. Refrigerate for at least 30 minutes before serving. The dressing can be made up to 1 week in advance.

Cut Lettuce: Cut the iceberg lettuce in half then cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”.

Add Toppings: Place wedges on individual plates then spoon dressing over lettuce. Garnish the iceberg wedge salad with bacon crumbles, chopped tomatoes, onion and blue cheese crumbles on top then season with fresh crushed black pepper, to taste.

Additional Toppings Ideas:

• Avocado
• Cucumber
• Olives
• Beets
• Croutons
• Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
• Nuts
• Berries
• Creamy Parmesan, Caesar, or Ranch Dressing instead of Blue Cheese Dressing.
• Protein: grilled chicken or steak.

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Classic Wedge Salad

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 123kcal

Author Lauren Allen

Cost 4

Ingredients

For the salad:

• 1 head iceberg lettuce
• 8 slices bacon , cooked, cooled and crumbled
• 1 1/2 cups cherry tomatoes , halved
• 1/2 cup red onion , chopped
• pecans , or walnuts, toasted (optional)

Easy Homemade Blue Cheese Dressing:

• 1 cup sour cream , light
• ½ cup mayonnaise
• 3 Tablespoons buttermilk
• 3 teaspoons red wine vinegar
• ½ teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper , or to taste
• 4 ounces blue cheese , reserve a few spoonfuls for garnish

US Customary – Metric

Instructions

• Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
• Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
• Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates. 
• To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

Video

Notes

More Toppings Ideas:

• Avocado
• Cucumber
• Olives
• Beets
• Croutons
• Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
• Nuts: pine nuts, almonds, etc.
• Berries
• Creamy parmesan or Caesar Dressing instead of Blue Cheese Dressing.
• Protein: grilled chicken or steak.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 259mg | Fiber: 1g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 1mg

I originally shared this recipe May 2017. Updated August 2020 and August 2023.

This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love!

Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad!

Why I love this recipe:

• Simple Elegance – The Whipped Goat Cheese really makes this simple beat salad something special, and it only takes a minute to do.
• Easy – Only a few ingredients but each one is the star of the show and worth every minute of prep. It’s an impressive salad even a beginner cook can make!
• Delicious – From the delicious beets to the whipped goat cheese and homemade balsamic vinaigrette, this beet salad with arugula is bursting with flavor and is absolutely incredible!

How to make Beet Salad:

Cook Beets: Place raw beets on individual squares of aluminum then drizzle with olive oil and wrap in foil. Bake for about 50-60min, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.

Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor then whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.

Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.

Assemble: Add a bed of greens to serving bowl then top with beets and nuts. Add small dollops of whipped goat cheese over the top then garnish with chives and drizzle desired amount of dressing over salad and serve the best beet salad!

Make Ahead Instructions:

To Make Ahead: The beets can be cooked and prepped and the dressing can be made up to 2 days in advance. Store separately in the fridge in airtight containers.

Recipe Variations:

• Fruit: Add fresh peeled orange slices or peaches.
• Nuts: Use your favorite kind, or what’s on hand.
• Greens: You can use all mixed greens or arugula, or a combination of both.

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Beet Salad with Whipped Goat Cheese

My favorite Beet Salad recipe is bursting with flavor from fresh roasted beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It's a simple but beautiful and impressive salad any guest will love!

Course Appetizer, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 427kcal

Author Lauren Allen

Cost 8

Ingredients

Salad:

• 4-5 large beets raw or pre-cooked* (I like to use a variety, like red and golden, to add color)
• 7-8 cups mixed greens lettuce or arugula (or both)
• 1 1/2 cups candied walnuts or pecans
• ¼ cup chives , fresh, chopped

Whipped Goat Cheese:

• 5 oz fresh goat cheese (chevre)
• 2 Tablespoons plain Greek yogurt
• 1 clove garlic
• salt and freshly ground black pepper , a few cracks

Balsamic Vinaigrette:

• ⅓ cup extra virgin olive oil
• 2-3 Tablespoons Balsamic vinegar , or more, to taste
• 2 Tablespoons dijon mustard
• 1 Tablespoon honey or maple syrup , to taste
• 1/4 teaspoon kosher salt , or more, to taste

US Customary – Metric

Instructions

• Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
• Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
• Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
• Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.

Video

Notes

For Cooked Beets: I often use Love Beets Organic Cooked Beets (from Costco or grocery store).

Variations:

• Fruit: Add fresh peeled orange slices or peaches.
• Nuts: Use your favorite kind, what’s on hand, or omit for nut allergy

Make Ahead Instructions: So many elements of this salad can be made in advance, including cooking the beets, the whipped goat cheese and the vinaigrette. Store seperatly in the fridge for 3-5 days.

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 760mg | Fiber: 8g | Sugar: 26g | Vitamin A: 5156IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg