Beet and Arugula Salad with Spiced Nuts

This vibrant Beet and Arugula Salad with Spiced Nuts is a perfect balance of earthy, peppery, and sweet. Roasted beets pair beautifully with fresh arugula, while crunchy, spiced nuts add a bold, flavorful twist. Finished with a tangy vinaigrette, it’s a refreshing and elegant dish that works as a stunning starter or a light main course.

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For the nuts:

  • 2 cups raw cashews, pecans or almonds
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup 
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper

For the dressing:

  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black
  • pepper

For the salad:

  • 1 cup cooked beets, diced
  • 1/4 cup spiced nuts, chopped
  • 1/4 cup crumbled goat cheese
  • 4 cups fresh arugula
  • 3 tablespoons balsamic dressing (see recipe directions)

  1. Preheat the oven to 350 degrees F.
  2. Mix together all the ingredients for the spiced nuts and pour onto a rimmed baking sheet lined with parchment paper.
  3. Bake for 20 minutes, turning over with spatula halfway through.
  4. Allow to cool completely before removing from pan. Nuts can be stored at room temperature for up to 2 weeks in an airtight container.
  5. While the nuts are roasting, mix together all ingredients for the dressing. Whisk until combined. Store in an airtight container in the refrigerator until ready to use. Dressing can be stored in the refrigerator for 3-5 days.
  6. To make the salad, toss together diced beets, chopped spiced nuts, crumbled goat cheese, and arugula. Add balsamic dressing right before serving.