A simple yet elegant salad that combines peppery arugula, earthy beets, and juicy sweet pear, all perfectly balanced with zesty tofu feta, crunchy walnuts, and a drizzle of balsamic glaze that ties it all together.
We are huge fans of arugula salads, and even bigger fans of minimal preparation to make one! While you can use fresh beets and make your own dressing, we like the convenience of using these store bought ingredients.
Why You'll Love this Salad Recipe
This arugula beet salad with tofu feta and pear is a beautiful balance of flavors and textures. Uses mostly easy to find store bought ingredients, although, feel free to prep anything from scratch if you prefer. Use any leftover cooked beets in a tasty Red Velvet Smoothie. This salad also pairs wonderfully with a pizza for a perfect date night recipe.
Ingredients
- Arugula: can also use watercress since it's similar in its peppery and slightly bitter taste, or other leafy greens such as spinach.
- Beets: we use all ready prepared beets from Trader Joe's. But feel free to cook fresh beets if that's what you like.
- Pear: can sub for other fruit such as apple, raisins, figs or pomegranate seeds.
- Balsamic glaze: or a balsamic vinaigrette. We have no shame in using store bought dressings.
- Feta: feel free to use store bought vegan feta, but if you have a few extra minutes, we recommend you try our tofu feta recipe that uses just 5 ingredients!
- Walnuts: Adds texture and a nice nutty taste.
Ingredients for Tofu Feta
A protein packed feta cheese with less oil and fat than store bought feta! Honestly, this isn't exactly like feta cheese, but it's pretty darn close and so simple to make!
- Firm tofu
- Lemon
- Apple cider vinegar
- Olive brine (water based, not oil)
- Salt
- Italian seasoning (optional)
Serve as an appetizer or side to
Enjoy with a drink
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Ingredients
- 2-3 cups arugula
- 3-4 small beets sliced
- 1 pear sliced
- 2 Tbsp balsamic glaze adjust to your liking
- ¼ cup walnuts chopped
Instructions
- Slice the cooked 3-4 small beets and 1 pear, chop ¼ cup walnuts, and top it over 2-3 cups arugula. Use as much as you would like to eat.
- Add crumbled tofu feta (or store bought*), and drizzle 2 Tbsp balsamic glaze.
Tofu Feta
- Remove as much water as you can from the tofu. Cut the 1 block firm tofu into cubes and toss into a container with 3 Tbsp apple cider vinegar, 4 Tbsp lemon juice, 3 Tbsp olive brine, ½ Tbsp Italian seasoning, and 2 tsp salt. Cover and refrigerate for at least 30 minutes to let the flavors marinate.
- Store any leftovers in your fridge for up to a week to enjoy on other recipes!
