“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
You guys, I am obsessed with this salad. I know that seems weird to say about a bowl of leafy greens but this particular meal has everything I could want in salad.
I knew immediately this was the recipe I wanted to make when the opportunity came for me to sample Toufayan bakery’s pita bread. My inspiration comes from one of my favorite local restaurants that has a salad very similar to this one on their menu. It has become my number one go to spot when I’m in the mood for a really good salad and I find that I crave it on the regular. The pita croutons is what makes it one of a kind and I took this opportunity to recreate the magic at home with Toufayan’s pita bread.
Since the pita croutons are the star of the show here quality pita bread is key. Luckily Toufayan Bakeries has you covered by using old-world recipes with top quality, wholesome ingredients. It’s a family-owned bakery that produces over 100 varieties of baked goods daily, including products that meet a variety of specific consumer needs, such as Low Carb Bagels and Gluten Free Wraps. Toufayan is the largest Pita company in the U.S. and all of their pitas are naturally cholesterol free and trans fat free. Toufayan Bakeries products are available nationwide. To check your local availability you can click here.
I love all the flavors in this salad. Beets and goat cheese need no introduction as they’re a match made in heaven. The pistachios add a salty bite and the crunch from the croutons found throughout makes it one of a kind. Everything is then covered with delicious and creamy white balsamic vinaigrette.
Instead of giving exact measurements for the salad ingredients I feel it’s easier to use my recipe as a guide and add as much or as little of each item to fit your preference. This salad works great as a main course or as a side to your meal so your measurements may adjust based on that as well. Personally, I like to eat this salad with the addition of salmon or chicken over top. As for the pita croutons. When in doubt, add more. You won’t be sorry.
- For the Croutons:
- 2 pieces Toufayan Bakery Whole Wheat Pita Bread, cut into ½"squares
- 1 tablespoon olive oil
- White Balsamic Dressing:
- ¼ cup white Balsamic Vinegar
- 1 tablespoon Dijon mustard
- ½ cup olive oil
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- Kale, Stems removed and chopped
- Roasted Beets, chopped
- Crumbled Goat Cheese
- Pita Croutons
- Grape Tomatoes, Halved
- For the Dressing:
- Add the ingredients to a medium sized bowl and whisk by hand or use an immersion blender. Set aside
- Preheat oven to 400 degrees F. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- To make the pita croutons: Preheat oven to 375 degrees. In a medium-sized bowl toss the pita chips with olive oil and sprinkle with salt. Transfer to a baking sheet and bake 10-12 minutes or until golden brown. Remove from the oven and cool completely. The croutons can be made in advance and stored in an air tight container up to 3 days.
- Build your salad(s) by laying down the kale leaves. Top with desired amount of roasted beets, goat cheese, pistachios, tomatoes and the pita croutons. Drizzle the white balsamic vinaigrette over top.
- Serve immediately.