Nourishing fall flavors come together in this simple yet flavor packed salad. With a snappy dressing, Roasted Beet and Apple Salad with Apple Cider Vinaigrette is versatile enough to pull together with your favorite greens. | #VegetarianSalad #Vegan Option #GlutenFree
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Beet and Apple Salad with Apple Cider Vinaigrette

Nourishing fall flavors come together in this simple yet flavor packed salad. With a snappy dressing, Beet and Apple Salad with Apple Cider Vinaigrette is versatile enough to pull together with your favorite greens. | gluten free + vegetarian or vegan
Course Dinner, Lunch, Salad
Cuisine American
Keyword Apple Cider Vinaigrette,, Beet and Apple Salad, Vegetarian Salad
Prep Time 15 minutes
Servings 4 Hearty Servings
Calories 332
Author Traci York | Vanilla And Bean

Ingredients

For the Salad (yields 1/3C - 95g):

  • 1/2 C (50g) Walnuts
  • 4 C (75g) Arugula or green of choice, loosely packed
  • 2 C (325g) Roasted Beets skin removed and large dice, about 2 medium beets
  • 2 C (200g) Apple large dice, about 1 large apple
  • 1/4 C (40g) Blue or Goat Cheese crumbled (optional)

For the Dressing:

  • 4 Tbs Extra Virgin Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 3 tsp Maple Syrup
  • Pinch Fine Sea Salt
  • 1/2 tsp Dijon Mustard (optional)

Instructions

For the Salad:

  • Toast the walnuts in a preheated 400F (204C) oven for 8-9 minutes. Keep an eye on them starting at 7 minutes because they can go from toasty to burnt fast. Set aside to cool. Rough chop once cool.
  • To assemble the salad, arrange the greens first, then layering beets, apples, cheese then the cooled nuts. Drizzle the dressing over the salad, to taste, add a few fresh pepper grinds, then serve right away. 
  • The beets and nuts can be prepared up to three days in advance. Store the beets in a lidded container in the refrigerator and the toasted nuts at room temperature. 

For the Dressing:

  • Into a jar with a tight fitting lid add the extra virgin olive oil, apple cider vinegar, maple syrup, a pinch of salt and dijon mustard if using . Shake vigorously to create an emulsion. 
  • Dressing may be made up to three days in advance. Store at room temperature. 

Nutrition

Calories: 332kcal | Carbohydrates: 22g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 185mg | Potassium: 460mg | Fiber: 5g | Sugar: 15g | Vitamin A: 595IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.4mg