Crunchy Apple & Beet Salad with Toasted Walnuts and Parmesan
Discover the perfect blend of crisp textures and fresh flavors in our Crunchy Apple & Beet Salad. Packed with fresh vegetables, sweet apples, and earthy beets, this salad is topped with toasted walnuts and Parmesan for a delightful crunch. Ideal for a refreshing lunch or a light dinner!
Servings 4
Ingredients
- 1½ lb. mixed crunchy vegetables such as fennel, radishes, and carrots, peeled
- 2 medium-sized beets peeled and thinly sliced
- 2 medium apples like Honeycrisp or Granny Smith, thinly sliced
- 1 cup walnuts toasted and crushed
- 1/4 cup dried cranberries or cherries
- 3 Tbsp. fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 2 oz. Parmesan shaved, divided
- Kosher salt and freshly ground black pepper to taste
- Optional: a handful of mixed salad greens
Instructions
- Prepare the Ingredients: Use a mandoline to thinly slice the vegetables, apples, and beets. Submerge them in ice water in a salad spinner or bowl. Let them crisp up for at least 15 minutes, or up to 6 hours if refrigerated.
- Create the Dressing: Combine olive oil, lemon juice, salt, and pepper in a small bowl. Whisk well and adjust the seasoning to your liking.
- Toast the Walnuts: Heat the oven to 325°F (163°C). Spread walnuts on a baking sheet and toast for about 9 minutes until golden. Cool and then crush them.
- Dry the Ingredients: After chilling, remove any ice from the salad ingredients and drain well. If using a salad spinner, spin to remove excess moisture.
- Assemble the Salad: In a large bowl, mix the vegetables, apples, beets, walnuts, and dried fruit. Add the dressing and toss to coat everything evenly.
- Add Cheese and Optional Greens: Stir in half the Parmesan. If desired, fold in salad greens.
- Final Touches: Serve the salad on a platter or in a bowl. Garnish with the remaining Parmesan and a sprinkle of black pepper.
Notes
Enjoy this colorful and crisp salad as a refreshing meal or a side dish to any main course!