Winter Beet And Pomegranate Salad + Balsamic Dressing

Salad recipe

Lakeshore East‘s Michele Schultz, PT, DPT shares her recipe for Winter Beet and Pomegranate Salad + Balsamic Dressing! Give it a try and let us know how it turns out.


  • 6 beets, quartered or cubed
  • 1/2 cup pecans
  • 1/4 cup pistachios
  • 1/4 cup pepitas
  • 1 package mixed greens
  • Pomegranate arils
  • 3/4 cup castelvetrano olives, halved
  • 2 blood oranges or navel oranges, peeled and sliced
  • 6 ounces goat cheese, crumbled
  • Chicken breasts, added for protein

Balsamic Dressing

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon jam preserves
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1 sprig rosemary
  • Salt and pepper, to taste


  • Cook chicken to your liking.
  • Add the greens to a large bowl. Add the pomegranate arils, beets, pecans, pistachios, pepitas, olives, oranges, and goat cheese. Give the salad a gentle toss.
  • To make the dressing, combine the olive oil, balsamic vinegar, preserves, honey, cayenne, rosemary, and a pinch of salt + pepper in a bowl or glass jar.
  • Drizzle the dressing over the salad or serve alongside the salad. • Add chicken over the salad or serve alongside the salad. Enjoy!