Apple Beet Salad with Candied Walnuts and Cashew Cheese

There's something almost magical about this salad. The deep crimson of roasted beets against the pale gold of apple slices, crowned with amber candied walnuts and clouds of creamy cashew cheese — it looks like autumn on a plate.

This isn't just a pretty salad, though. Every component brings serious flavor. Slow-roasted beets develop an earthy sweetness that pairs beautifully with tart, crisp apple. The candied walnuts add a caramel crunch that's dangerously addictive on its own. And the cashew cheese? Tangy, creamy, and utterly satisfying — you'll want to spread it on everything.

Best of all, it's entirely plant-based and gluten-free, making it one of those rare dishes that genuinely wows a crowd — regardless of dietary preferences.

Why You'll Love This Salad

Most salads ask you to choose between healthy and delicious. This one refuses to. The roasted beets are rich in folate, manganese, and nitrates that support cardiovascular health. Apples bring fiber and antioxidants. Cashews offer heart-healthy fats and a surprising hit of plant protein. And walnuts? They're one of the best whole-food sources of omega-3s you can find.

Beyond nutrition, this salad has exceptional staying power. The hearty greens and roasted beets hold up beautifully, making it a great make-ahead option for entertaining or meal prep.

Ingredients

The Dressing

• 2 tablespoon orange juice

• 2 teaspoon lemon juice

• 4 tablespoon olive oil

• pinch of salt

• freshly ground black pepper to taste

The Salad

• 2 large or 4 small yellow and red beets

• 1 apple, thinly sliced

• candied walnuts (recipe below)

• a few handfuls of spinach

• optional: cashew cheese (recipe here)

Candied Walnuts

• 1 cup raw walnuts

• 1 tablespoon maple syrup

• 1 teaspoon coconut sugar

• ⅛ teaspoon Himalayan or sea salt

Make Ahead Note

The roasted beets, candied walnuts, cashew cheese, and dressing can all be made 2–3 days in advance and stored separately in the fridge. Assemble just before serving for the best texture and freshness.

Directions:

Step 1 - Roast the beets:

Preheat oven to 350 degrees. Wash beets and wrap in aluminum foil. Roast for 1 hour or until soft. Let cool slightly. Peel and slice beets and set aside. (Wear kitchen gloves if you don’t want stained hands)

Step 2 - Make the candied walnuts

Meanwhile, combine all ingredients for candied walnuts, place on a parchment-paper-lined sheet, and roast for 15 minutes, tossing once halfway through. Remove and let cool. (Try not to eat them all)

Step 3 - Make the dressing

Mix all the dressing ingredients in a bowl and whisk until incorporated.

Step 4 - Assemble the salad

To plate, add spinach, apple, and beet slices, cashew cheese, and candied walnuts, and drizzle with dressing.