Roasted Beet & Goat Cheese Entrée Salad

Olive-oil-roasted red and golden beets, creamy goat cheese, toasted walnuts and fresh pomegranate over organic spring greens and peppery arugula, finished with shaved red onion and our scratch-made Pomegranate Molasses Dressing.

A generous entrée salad with 4 oz roasted beets, 1.5 oz goat cheese and 4 fl oz dressing, packed in two separate cups. Choose the vegetarian base or add 4 oz cooked Maple Thyme Chicken or Citrus Salmon.

Ingredients — base salad: Organic spring mix, organic baby arugula, red beets, golden beets, goat cheese (milk), walnuts, red onion, pomegranate arils, extra-virgin olive oil, kosher salt and black pepper.

Pomegranate Molasses Dressing: Extra-virgin olive oil, pomegranate molasses, apple cider vinegar, Dijon mustard, pure maple syrup, shallot, garlic, water, kosher salt and black pepper.

Maple Thyme Chicken option: Chicken breast, extra-virgin olive oil, pure maple syrup, Dijon mustard, lemon juice, garlic, dried thyme, kosher salt and black pepper.

Citrus Salmon option: Salmon, orange juice, lemon juice, honey, ginger, olive oil and salt.

Contains: Milk, tree nuts (walnuts) and mustard. The Citrus Salmon option also contains fish (salmon).

Serving: Keep refrigerated and serve cold. Add the beets and toppings, shake the dressing and toss just before eating. Start with one dressing cup and add more to taste.

Dietary: Vegetarian Base — Gluten-Free, Vegetarian. Maple Thyme Chicken — Gluten-Free. Citrus Salmon — Gluten-Free. All options contain goat cheese.