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Beet, Cranberry, Pumpkin Seed Salad

Posted Sep 13 2012 3:49pm
on by healthymama

This salad includes goat cheese, but tofu works well for a vegan version. This dish would be sublime with pine nuts, but they are expensive and I didn’t have any, so I successfully used pumpkin seeds instead. Pumpkin seeds are rich in protein, Vitamin E and zinc, so feeding these to kids made me happy. If you don’t have pumpkin seeds, try almond pieces.

Beet, Cranberry, Pumpkin Seed Salad

Serves 4-5


1 medium beet, peeled and quartered

2 cups lettuce, chopped

1 avocado, sliced

1 medium cucumber, sliced

3 sprigs green onions

1/3 cup dried cranberries

1/3 cup pumpkin seeds

1/4 cup parsley, chopped

3/4 cup crumbled goat feta cheese or tofu cubes+ 1 tsp. soy sauce


4 tbsp. olive oil

1 tbsp balsamic vinegar

1/2 tsp. unsulphured molasses

1/2 tsp sea salt

pinch of cayenne pepper


Place the beet in a small pot and cover it with water, so that there is 1/2 an inch of water over it. Bring to a boil and simmer it for 15 minutes or until soft ( test with a fork.)

In the meantime, arrange the lettuce on a large plate. Place all other ingredients ( except for the beets) over it.

Combine the dressing ingredients in a small bowl. Mix the dressing well.

Drain the beets and put them in ice to cool for a minute. Slice the beets and put them over the salad. Top with crumbled goat cheese or tofu cubes. Pour the dressing over everything.


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