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Spinach Salad with Oranges and Beets

Yield1 Serving

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

Salad-2

 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)
1

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.

2

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.

3

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

4

Quarter the sliced oranges and arrange on the salad.

5

Sprinkle with the reserved toasted walnuts and vegan parmesan cheese.

6

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.