Greens, Nuts and Sweets
Prep. Time
15 minutes
Cook Time
-
Servings
4 plates
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
This vibrant salad is a fresh, healthy addition to any meal. The combination of crisp greens, earthy beets, and a touch of sweetness from cranberries and walnuts creates the perfect balance of flavors. Not only is it delicious, but it's also packed with nutrients—beets are rich in fiber and antioxidants, while walnuts and pumpkin seeds provide healthy fats and protein. Topped off with a delicious dressing, it’s a refreshing and energizing dish, perfect for breakfast or dinner. Just be sure to add the nuts and seeds right before serving to keep their crunch!
Ingredients
For the Salad
8.8oz (250g) mix greens (arugula, baby spinach)
1/2 cup raw walnuts, pieces
1/2 cup craisins
3 tbsps pumpkin seeds, roasted
3 steamed-beets (precooked, store-bought)
1/2 red onion, sliced
For the Dressing
3 tbsps fresh lemon juice
6 tbsps extra-virgin olive oil
1 tbsp silan
1 tsp mustard
1/2 garlic clove, minced
1 tbsp balsamic vinegar
Instructions
Rinse the greens thoroughly and place them in a strainer to remove excess water..
Slice the onion into thin half-rings and chop the beets into roughly 1-inch pieces. Last, rinse the craisins (I always wash any dried fruits, after I once toured a farm that dries fruits).
In a mixing bowl, place the greens, onion, beet and craisins. Cover until close to serving.
In a separate small mixing bowl, place the olive oil, and gradually add lemon juice while viguoursly mixing to create an emulsion. Then add the rest of the ingredients and mix well.
When getting ready to serve, add the walnut pieces and pumpkin seeds—be mindful that adding them too early may cause them to lose their crunch.
Drizzle with dressing to taste and enjoy with any meal!
Notes
An emulsion is a mixture of two liquids that normally don’t mix - like oil and lemon, where one is dispersed in tiny droplets throughout the other. This is achieved by vigorously mixing, and often, an emulsifier is added (like mustard) to help stabilize the mixture.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!