Recipe: Crunchy Spinach and Beet Salad

Recipe: Crunchy Spinach and Beet Salad

IMG_9428My husband and I love this salad. With the crunchy apple and sunflower seeds, and the flavourful vinaigrette and feta cheese, it personifies my #noboringsalads motto.

If you split this recipe in two, each one will give you just 10 grams of protein. That’s not quite enough for a meal, so pair it with another protein source – a piece of salmon perhaps, or throw in the whole can of chickpeas and call it a vegetarian night. Or, I often add packaged roasted chickpeas for extra fibre, protein and crunch.

The recipe comes from the Nutrition Action Healthletter, one of my favourite reads. It’s a fun way to learn about food and health, pick up a new recipe or two, and support the non-profit Center for Science in the Public Interest, as they fight for better food policies and labelling.

Crunchy Spinach and Beet Salad

Spinach and beet salad with crunch from apple and sunflower seeds, flavour from feta and classic vinaigrette. #noboringsalads
Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Servings 2 meal-sized salads


Salad Ingredients

  • 3 cups spinach
  • 1/2 cup beets boiled or roasted, peeled and chopped (see note)
  • 1/2 apple diced
  • 1/2 cup chickpeas canned or cooked, no salt added
  • 2 tbsp sunflower seeds unsalted
  • 30 g light feta cheese
  • 2 tbsp classic vinaigrette

Classic Vinaigrette

  • 2 tbsp dijon mustard
  • 3 tbsp red wine vinegar
  • freshly ground black pepper to taste
  • 1/4 tsp salt
  • 2 tsp honey
  • 1 small shallot minced
  • 1/2 cup olive oil extra virgin


  • Add all of the salad ingredients to a large bowl.
  • Mix the vinaigrette ingredients in a food processor or mini-chopper.
  • Toss and enjoy.


Roasting and peeling beets can be such a pain! If you want to make it easier, try Love Beets. They come pre-cooked but with no added salt or sugar.
Love Beets

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