Winter Silhouette Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant salad with roasted beets, pomegranate seeds, and arugula, dressed in a citrus vinaigrette for a crisp, colorful winter dish. This global-inspired salads (vegetarian) ready in about 55 minutes pairs medium, roasted beets, washed arugula, pomegranate seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, roasted beets
• 4 cups, washed arugula
• 1/2 cup pomegranate seeds
• 1/4 cup, chopped walnuts
• 1 small, thinly sliced red onion
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 4 medium beets with 1 tbsp olive oil, season with salt and pepper, and roast for 25-30 minutes until tender. Let cool, then dice into 1/2-inch cubes.
2. Step 2: In a large bowl, combine 4 cups arugula, 1/2 cup pomegranate seeds, 1/4 cup chopped walnuts, and 1 small red onion. Toss gently to mix.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp lemon juice, and 1 tsp honey. Pour over the salad and toss to coat. Serve immediately.