This beautiful heart-healthy Salmon Salad with Beets, Arugula, Pistachios and Pomegranates makes salmon the focal point in this colorful salad.

Salmon Salad with Beets

This main dish salad is pretty and festive with lots of reds and pinks that I think even the dudes of the world could get behind: seared salmon, arugula, beets, radishes, goat cheese, pistachios, pomegranate seeds, capers, and mustard vinaigrette. It’s perfect for lunch or dinner and ready in under thirty minutes. For more salads with salmon, try my Arugula Salmon Salad with Capers and Shaved Parmesan and Salmon Avocado Salad.

Salmon Salad Ingredients:

This salad is loaded with so many good ingredients:

• Salmon: Cook the salmon on the stove for three to six minutes, depending on the size of the fillets.
• Arugula: Arugula has a peppery flavor, but if it’s not your favorite, you can use half arugula and half of another green, like baby spinach or just use al spinach.
• Beets: I wrap the beets in foil and roast them in the oven for about an hour. When they’ve cooled, peel them under running water, so the beets don’t stain your hands.
• Radishes: Radishes add a nice peppery crunch.
• Goat cheese: The creamy goat cheese pairs so nicely with the beets.
• Pistachios: Pistachios give this salad an extra dose of crunchy protein.
• Pomegranates: Pomegranate seeds are such a pretty touch for a little sweetness.
• Capers: Capers add salty, tangy flavor.
• Mustard vinaigrette: Mix Dijon mustard, white wine vinegar, and olive oil for the best arugula salad dressing.

Salad Variations:

• Swap arugula for shredded brussels sprouts, baby spinach, or mixed greens.
• If you’re not a fan of salmon, use tuna steaks, shrimp, or scallops instead.
• If you want to make the salad vegetarian, omit the salmon. To make it vegan, also skip the cheese.
• Sub feta for the goat cheese.
• Switch out the pistachios for sliced almonds or pecans.
• If you don’t have white wine vinegar, use red.

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