Check out this combination of roasted beets, cashew cheese, candied walnuts, crispy apple slices and spinach, drizzled with a bright dressing. You won’t be disappointed.

Apple and Beet Salad with Candied Walnuts and Cashew Cheese [Vegan]


Cooking Time




For dressing

  • 2 tablespoon orange juice
  • 2 teaspoon lemon juice
  • 4 tablespoons olive oil
  • pinch of salt
  • freshly ground black pepper to taste

For salad:

  • 2 large or 4 small yellow and red beets
  • 1 apple, thinly sliced
  • candied walnuts
  • a few handfuls of spinach
  • optional: cashew cheese

For candied walnuts:

  • 1 cup raw walnuts
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut sugar
  • 1/8 teaspoon Himalayan or sea salt


  1. Preheat oven to 350°F. Wash beets and wrap in aluminum foil. Roast for 1 hour or until soft. Let cool slightly. Peel and slice beets and set aside. (Wear kitchen gloves if you don’t want stained hands)
  2. Meanwhile, combine all ingredients for candied walnuts, place on parchment paper lined sheet and roast for 15 minutes, tossing once half way. Remove and let cool.
  3. Mix all the dressing ingredients in a bowl and whisk until incorporated.
  4. To plate; add spinach, apple and beet slices, cashew cheese and candied walnuts and drizzle with dressing.