Fall Crunch Salad

Serves 4-6.
Prep Time:
Total Time:

Just a moment please...

Fall Crunch Salad: This is the kind of salad I love this time of year. It's hearty, has loads of veggies and textures, plus creamy goat cheese and a tangy apple dressing. For a bonus, you can top it with an egg! | macheesmo.com
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This is the kind of salad I love this time of year. It’s hearty, has loads of great crunchy veggies and fruits.


5 oz. baby spinach
2 golden beets, roasted
2 cups cooked wheat berries
1 cup walnuts
4 oz. goat cheese
2 apples, peeled and chopped

Quick Apple Cider Vinaigrette:

1/2 cup apple cider vinegar
1/2 cup neutral oil
1 teaspoon kosher salt
1 teaspoon sugar
Dash of hot sauce


1) Cut root ends off of beets and slice them in half. Place them on a baking sheet and bake at 350 degrees for about 30 minutes until they are tender, but still have a slight crunch to them. Let the beets cool slightly, then peel and chop.

2) Simmer wheat berries in simmering water until they are tender, about 45 minutes. Then drain wheat berries.

3) For dressing, whisk together ingredients until combined.

4) Make salad by topping baby spinach with chopped roasted beets, walnuts, apples, cooked wheat berries, crumbled goat cheese, and serve the dressing on the side.