Beet, Apple, and Walnut Salad with Maple-Dijon Dressing Recipe

Beet, Apple, and Walnut Salad with Maple-Dijon Dressing

This February salad brings together earthy beets, crisp apple slices, tender greens, and walnuts with a simple maple-Dijon dressing. It is colorful, quick to assemble if the beets are already cooked, and a nice way to use winter produce in a lighter meal or side dish.

Yield: 4 servings | Time: 15 minutes, plus beet cooking time if needed

Ingredients

For the Salad

• 3 medium cooked beets, about 12 oz. (340 g), peeled and cut into wedges

• 1 large green apple, about 7 oz. (200 g), thinly sliced

• 4 cups (120 g) frisée, baby greens, or torn leaf lettuce

• ½ cup (55 g) walnuts, toasted and roughly chopped

• 2 tbsp. (10 g) finely chopped fresh parsley, optional

For the Maple-Dijon Dressing

• 2 tbsp. (30 ml) extra-virgin olive oil

• 1½ tbsp. (22 ml) apple cider vinegar

• 1 tsp. Dijon mustard

• 1 tsp. maple syrup

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• Extra walnuts

• Extra black pepper

• Apple slices

• Fresh parsley, optional

Directions

1. If using freshly cooked beets, let them cool completely before assembling the salad. Peel and cut them into wedges.

2. Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and black pepper until smooth.

3. Add the greens to a shallow serving bowl or platter. Arrange the beet wedges, apple slices, and walnuts over the top.

4. Drizzle with the maple-Dijon dressing and toss gently, or leave the salad lightly arranged so the beets and apples stay visible.

5. Finish with parsley, if using.

6. Serve with extra walnuts, black pepper, apple slices, and parsley, if desired.

Make It Yours

For February, keep the beet and apple pairing, then adjust the greens and crunch based on what you have.

• Use baby spinach, arugula, shredded cabbage, or thinly sliced endive instead of frisée.

• Pears can replace the apple, and blood orange or grapefruit segments can be added for a brighter winter flavor.

• Swap the walnuts for toasted pecans, almonds, or pumpkin seeds.

• For a heartier salad, serve it over cooked farro, quinoa, or lentils.