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image of arugula, tofu feta, pear, beet salad

Arugula Beet Salad with Tofu Feta and Pear

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.
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Easy, Light, Side
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe

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)

Tofu Feta

  • 1 block firm tofu
  • 4 Tbsp lemon juice
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp olive brine
  • 2 tsp salt
  • ½ Tbsp Italian seasoning (optional)

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!

Notes

*If you are in the U.S. you can find vegan feta cheese made by Trader Joe's, Violife, and Follow Your Heart.
Note: Feel free to adjust serving size to your liking.