This salad makes enough for 2 people. Dig in!
1 large apple
1 large beet
1/3 cup walnuts, coarsely chopped
1/3 cup feta or goat cheese crumbles
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon veggie broth
1/2 teaspoon grainy mustard
1/2 teaspoon honey
1/2 teaspoon salt
pepper to taste
1 small red onion, thinly sliced
apple cider vinegar
- Heat oven to 425°F. Cut the apple into wedges and place in a small bowl. Peel and cut the beet into wedges and place in another bowl. Add a drizzle of olive oil to each bowl and toss to coat. Spread out the beet wedges on half a roasting pan and roast for 15 minutes. Remove from oven and add the apples to the other side of the pan and continue roasting until beets and apples are tender, another 15 minutes or so. Remove from oven and let cool.
- While the beets/apples are roasting, whisk together the vinaigrette ingredients in a small bowl and make the pickled onions. For the pickled onions, stuff the sliced onions into a small glass jar. Add just enough cider vinegar to cover them, a small splash of maple syrup, and a big pinch of salt. Cover and shake the jar to distribute the marinade. Let sit at room temperature.
- Place a big handful of greens on two plates. Distribute the apple and beet slices, walnuts, and feta cheese over the greens. Top with as many pickled onions as you want. Drizzle with dressing and serve.