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