This colorful beet and apple salad is fresh, healthy, low in calories, vegan, gluten-free and delicious! The secret ingredient to the perfect texture are toasted cashew nuts.
Cut beet and apple into bite-sized cubes. Roughly chop cashew nuts and toast them in a skillet without oil for 5 minutes until golden brown. Place everything in a large bowl.
Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
Drizzle the dressing over the salad and toss well. Season to taste with salt and pepper.
Optional Salad Toppings: Green onion, red onion, crumbled feta cheese, minced garlic, ground cumin, or chopped fresh herbs.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.