Salads don’t have to be punishment for skipping the gym. This plum salad with roasted beets, spinach, and feta is the opposite of sad desk lunch energy. Sweet, savory, crunchy, creamy—it’s got everything.
Even your picky eater friend will shut up and take a bite. And if they don’t? More for you.
Ready to upgrade your salad game?
Why This Recipe Slaps
The combo of roasted beets and fresh plums is a flavor bomb you didn’t know you needed. The beets bring earthy sweetness, the plums add juicy tartness, and the feta? Salty, creamy perfection.
Spinach keeps it fresh, and a drizzle of balsamic glaze ties it all together. It’s a salad that actually fills you up, tastes insane, and looks fancy with zero effort. Win-win-win.
Ingredients You’ll Need
- 2 medium beets, roasted and sliced
- 2 ripe plums, thinly sliced
- 3 cups baby spinach
- 1/2 cup crumbled feta
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt and pepper, to taste
How to Make It (Without Messing It Up)
- Roast the beets: Wrap them in foil, bake at 400°F for 45-60 minutes until tender.Let cool, peel, and slice.
- Toast the walnuts: Toss them in a dry pan over medium heat for 3-5 minutes until fragrant. Don’t walk away—burnt walnuts are tragic.
- Assemble the base: Pile spinach on a plate, then layer beets and plums like you’re building a flavor skyscraper.
- Add the good stuff: Sprinkle feta and walnuts on top. Drizzle with olive oil and balsamic glaze.Season with salt and pepper.
- Devour: Congrats, you just made a salad that doesn’t suck.
How to Store It (If You Have Leftovers)
Keep the dressed salad separate from the dry ingredients if you’re meal-prepping. Store beets, plums, and spinach in an airtight container for up to 2 days. Add feta and walnuts right before eating so they don’t get soggy.
FYI, nobody likes a soggy walnut.
Why This Salad Is Basically a Superfood
Beets boost stamina (yes, that kind too). Plums are packed with antioxidants. Spinach gives you iron without making you chew like a cow. Walnuts deliver omega-3s, and feta adds protein. It’s a nutrient powerhouse disguised as a fancy salad. Your body will thank you.
Common Mistakes (And How to Avoid Them)
- Over-roasting beets: They turn into sad, shriveled lumps.Check them at 45 minutes.
- Using unripe plums: Rock-hard plums ruin the vibe. Go for slightly soft ones.
- Drowning it in dressing: A little balsamic goes a long way. Don’t flood the plate.
Swaps and Subs (Because Life Happens)
No plums?
Use pears or apples. Not a feta fan? Goat cheese works too. Walnut allergy?
Try pumpkin seeds. Spinach too basic? Swap in arugula for peppery kick.
IMO, the recipe is flexible—just don’t skip the beets.
FAQs
Can I use canned beets?
Sure, if you’re okay with sacrificing flavor and texture. Fresh-roasted beets taste 100x better, but in a pinch, canned works. Rinse them well to avoid that metallic taste.
How do I know if the plums are ripe?
Give them a gentle squeeze.
If they yield slightly, they’re good. If they feel like a baseball, put them back.
Can I make this ahead?
Prep the components separately and assemble last-minute. Otherwise, the spinach wilts, and the walnuts lose their crunch.
Nobody wants a sad, soggy salad.
Final Thoughts
This plum salad is proof that healthy food doesn’t have to taste like regret. It’s fast, flavorful, and foolproof. Perfect for impressing guests or treating yourself to something that’s not microwaved.
Now go eat something that doesn’t suck.
