Green and Red Salad with Goat Cheese and Raw Almonds
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I had some Slow Cooker “Roasted” Beets in the fridge, so I made this tasty and colorful salad for lunch.
The plate was full of great flavors and textures, which is key for a great salad.
Plus, you know, you can never go wrong with goat cheese 😉
I put a hearty portion of baby spinach on a plate and topped it with sliced roasted beets, avocado, crumbled goat cheese and a handful of raw almonds. I sprinkled on some sea salt and freshly cracked black pepper and topped it with a drizzle of aged balsamic and a fancy extra-virgin olive oil.
It made an outstanding lunch – one I’ll definitely be making again!
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
