Beet & Apple Salad

Autumn flavors come together when these ingredients fall into your bowl. The addition of the maple syrup in this recipe gives the festive aroma and using pure maple syrup will make all the difference. A great crisp and crunchy salad for a lunch or dinner side.  


  • 2 cups beets, grated
  • 2 apples, cored and sliced
  • 4 cups collard greens, chopped
  • 4 cups of arugula
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons maple syrup


  • 1 In a dry frying pan, toast the pine nuts for about 3 minutes, stirring often. They should be golden brown and fragrant when ready. Be careful not to burn them.
  • 2 When pine nuts are ready, transfer to a plate.
  • 3 Chop greens and prepare beets and apples.
  • 4 Place greens in a big salad bowl. Toss.
  • 5 Top with prepared beets, apples, and pine nuts.
  • 6 Prepare vinaigrette by combining olive oil, balsamic vinegar, and maple syrup in a small bowl.
  • 7 Whisk together and drizzle over salad.
  • 8 Toss and serve.


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