Description

Eat your greens! Aaaand we’ve got a mouthwatering salad that will have you craving delicious leafy greens! Healthy and nourishing this Beet Greens and Apple Salad with Maple Mustard Vinaigrette is a powerhouse for vitamins, nutrients, and antioxidants with baby beet greens, spinach, and arugula, topped with crisp apples, zesty red onions, rich pecans and tart cranberries, and tossed with a deliciously tangy and sweet dressing that completes this wholesome salad. Get ready to up your greens with this fantastic salad, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

Ingredients

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Maple Mustard Vinaigrette

4 Tablespoons apple cider vinegar
2 Tablespoons water
1 teaspoon tahini
1 to 3 teaspoons organic maple syrup *
2 teaspoons miso *
1 teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried minced onion flakes
¼ teaspoon sea salt (+/- to taste) *
1/8 teaspoon black pepper

Beet Greens Salad Ingredients:

¼ cup thinly sliced red onion
1 unpeeled Fuji apple, thinly sliced
3 cups baby beet greens *
3 cups baby spinach greens *
2 cups baby arugula *
¼ cup Glazed Pecans *(optional)
1/8 cup dried cranberries (optional)

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Instructions

In a small bowl, add all the Maple Mustard Vinaigrette ingredients, whisk to combine. Set aside.
Make the Glazed Pecans (see notes section).
Add the salad greens, finely sliced red onion, finely sliced apple into a large bowl, mix to combine.
Drizzle the vinaigrette dressing over the salad until coated. You may or may not use all the dressing.
Top individual servings with the Glazed Pecans and dried cranberries.

Notes

*Baby Greens: Use baby greens such as baby beet greens, baby spinach, baby arugula, baby kale, etc. Add more or use less than the amount indicated as desired. Note: Use baby beet greens and not mature beet greens (that had a beet attached) for this salad.

*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Organic Maple Syrup: Start with the smaller amount of maple syrup for the dressing, increase in small increments until the desired level of flavor is achieved. We found that 3 teaspoons of maple syrup were perfect.

*Glazed Pecans: We used 1/2 batch of our Glaze Pecan recipe here, minus the cinnamon.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 2 to 4

*Storage: Refrigerate, Dressing alone-use within 7 days (use within 3 days if the salad is dressed).

*Nutrition Information: Does not include optional add-ins of pecans and cranberries