Ingredients

Balsamic Vinaigrette:

3 tablespoons extra virgin olive oil

3 tablespoons white or traditional balsamic vinegar

1 1/2 teaspoons stone ground mustard

1/2 teaspoon sea salt

1/2 teaspoon dried basil

Freshly ground pepper to taste

Salad:

2 cups sliced, cooked baby beets

1 (5-oz.) container baby arugula

1/3 cup halved and thinly sliced red onion

1/2 cup 1/4-inch diced dried apricots

1/4 cup dried Mariani Cranberries

2 tablespoons roasted, salted pumpkin seeds

Directions

Sweet dried fruit, earthy beets and peppery greens are a perfect pairing in this salad.

Prep time: 15 minutes