Spinach Salad with Oranges and Beets

Name: Spinach Salad with Oranges and Beets
Cuisine: American
Ingredients: ⅔ cup walnuts, toasted; 1 cup thinly sliced red onion, separated; 1 cup thinly sliced beets (canned or baked); ⅔ cup Maple Mustard Salad Dressing (or more to taste), divided; 8 cups spinach leaves, rinsed, patted dry, and torn (unless using baby spinach); 3 navel oranges, peeled and sliced; Grated vegan parmesan cheese (or dairy)

CategoryHoliday Cooking, Salads and DressingsCuisineAmericanDiets#oil-free, #gluten-free, #vegan

This distinctive salad offers an inspired combination of textures and flavors.

Ingredients

⅔ cup walnuts, toasted

1 cup thinly sliced red onion, separated

1 cup thinly sliced beets (canned or baked)

⅔ cup Maple Mustard Salad Dressing (or more to taste), divided

8 cups spinach leaves, rinsed, patted dry, and torn (unless using baby spinach)

3 navel oranges, peeled and sliced

Grated vegan parmesan cheese (or dairy)

Instructions

Toast the walnuts in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and place on a plate to cool. Coarsely chop and set aside.

Place the separated onion slices, the sliced beets, and 1/3 cup of the Maple Mustard Salad Dressing in a small bowl and chill for 2 or more hours.

In a large salad bowl, place the spinach and the chilled vegetables. Add the remaining salad dressing and toss gently.

Quarter the sliced oranges and arrange on the salad.

Sprinkle with the reserved toasted walnuts and vegan parmesan cheese.

Serve with extra dressing, if desired.

Note:
In place of the spinach, you could use romaine lettuce, spring greens, arugula, or any combination of salad greens.