A little while ago my husband and I grabbed lunch at Boston Pizza, I had the Roasted Beet & Peach Salad. It never fails, every time I go to a restaurant and order a meal the whole time I’m thinking “How can I make this at home, and make it better?!” (I totally get that from my Dad!)According to My Fitness Pal, this salad has a whopping 700 calories and 57g of fat! It was a huge salad; I only had half and took the rest home. I always get the dressings on the side too so I can control that, but it had quite a bit of cheese and candied pecans which is where the majority of the calories and fat came from.
This is one of those situations where just because it’s a salad, doesn’t necessarily mean it’s good for you. If you want to know the calorie content while you’re out, you can look it up using the My Fitness Pal app. It has many restaurant chain menus in their database now.
4 cups mixed greens
1 medium beet, cooked, diced (about 100g)
1 peach, sliced
1/2 red pepper, sliced
1.5 oz goat cheese
1/4 cup raw, unsalted pecans
1/2 Tbsp coconut oil
1/3 cup balsamic vinegar
1 Tbsp honey
Dash of salt
Prepare your beets ahead of time if possible. Add beets to a pot of boiling water for about 40 minutes, let cool, remove skins and slice.
Turn on your oven to broil. Add sliced peaches and red peppers to a non-stick baking sheet, brush with a bit of coconut oil and broil on high for about 3 minutes a side.In a small frying pan, add pecans and roast over medium-high heat, tossing frequently until they become fragrant, about 3-5 minutes. Set aside.
Meanwhile, whisk together your balsamic, honey and salt, set aside.
Add mixed greens to two bowls. Once peaches and peppers are broiled, add these to the mixed greens along with the beets, pecans and goat cheese. Drizzle with balsamic glaze.
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.