Mixed Greens, Beetroot and Blue Cheese Salad with Maple Roasted Walnuts

Mixed Greens, Beetroot and Blue Cheese Salad with Maple Roasted Walnuts

Prep time: 10 minutes
Cook time: 5 minutes
Serving size: 4 (side dish)
Difficulty: easy

Ingredients

Salad

• 2 cups mixed greens salad

• 1 cup beetroot, grated

• 125 grams blue cheese

Dressing
(note: this makes 1/2 cup of dressing and leftover dressing can be stored in the fridge for up to 2 weeks)

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/4 cup extra virgin olive oil

• 2 tablespoons white balsamic or white wine vinegar

• 2 teaspoons maple syrup

• Cracked black pepper to taste

Maple roasted walnuts

• 1 cup raw walnuts

• 2 tablespoons Maple syrup

Method

Dressing

1. Whisk all the salad dressing ingredients in a bowl or place them in a glass jar, screw lid tightly shut and shake vigorously for 10-15 seconds till all the ingredients are combined. Taste for seasoning.

Maple roasted walnuts

1. Toast walnuts in a pan for 5 minutes on medium heat

2. Add maple syrup and toast for an additional 2-4 minutes. Make sure they do not burn.

3. Cool and store until salad assembly

To assemble

1. Spread the salad greens in a serving dish

2. Top with the grated beetroot, blue cheese and maple roasted walnuts

3. Drizzle with the preferred amount of dressing