Blue Ridge Beet & Walnut Salad

A Taste of the Mountains: Blue Ridge Beet & Walnut Salad That Steals the Show

There’s something magical about a dish that feels as grounding as it is energizing, like a bite of fresh mountain air on a warm summer day. That’s exactly what you get with the Blue Ridge Beet & Walnut Salad, a vibrant and nourishing vegan salad inspired by the beauty and bounty of the Blue Ridge Mountains. It’s not just a salad, it’s a full sensory experience of color, crunch, and crave-worthy flavor.

Inspired by Nature, Made for Your Table

This vegan beet and walnut salad is a tribute to the earthy simplicity and natural richness of mountain living. From the ruby-red roasted beets to the golden walnuts and crisp apple slices, each ingredient feels intentional and perfectly balanced. The combination of sweet, tart, nutty, and creamy textures makes every forkful taste like nature’s own recipe for wellness.

It’s a feast for the eyes too.. bright greens layered with jewel-toned beets, avocado fans, delicate red onion ribbons, and a sprinkle of dried cranberries. Topped with a silky maple-Dijon vinaigrette, it’s a dish that looks as good as it tastes, and tastes even better when shared with family or friends under the open sky.

Why You’ll Love This Vegan Salad

Whether you’re plant-based or simply looking to eat more mindfully, this salad hits all the right notes:

• Flavor-packed: The sweetness of roasted beets and dried fruit plays off the rich, buttery crunch of walnuts and the tang of the vinaigrette.
• Nutrient-rich: With fiber, antioxidants, healthy fats, and plant-based protein, it’s a salad that actually satisfies.
• Totally versatile: It’s a light lunch, a gorgeous starter, or a hearty side dish for your next vegan dinner party.
• Seasonally adaptable: Sub in pears for apples in fall, or toss in fresh berries during summer.

⏱️ Time-Saving Prep Tips

We all love eating fresh, but chopping, roasting, and layering can take time. Here’s how to make this salad easier without losing the wow factor:

• Buy pre-cooked beets (vacuum-sealed or from the produce fridge) to save up to 45 minutes.
• Use a mandoline slicer for quick, uniform apple and onion slices.
• Toast walnuts in advance and keep them in an airtight container for maximum crunch.
• Make the dressing in a jar and store it in your fridge for up to a week, shake and drizzle when ready to serve!

Flavors that Spark Conversation

What sets this salad apart isn’t just the clean ingredients, it’s the harmony. The silky avocado adds just enough richness to contrast the sweet earthiness of the beets. Meanwhile, the maple-Dijon vinaigrette gives it that gourmet edge, with a slight tang that cuts through and elevates every element.

This salad isn’t trying too hard, it’s just naturally impressive, the way fresh air and mountain views don’t need an introduction.

Great for Any Occasion

Perfect for a quick lunch, a picnic in the park, or a healthy holiday side, the Blue Ridge Beet & Walnut Salad is one of those dishes that makes healthy eating feel indulgent. And let’s not forget: it’s completely dairy-free, gluten-free, and vegan, making it an inclusive crowd pleaser.

So whether you’re looking to eat more plants, impress your guests, or simply enjoy a nourishing meal with zero compromise on taste, this is one salad worth bookmarking, sharing, and—most importantly—enjoying bite by beautiful bite.

📌 Pin the full recipe to your favorite Pinterest Board!
Or click here to pair it with a BBQ sandwich if you’re hungry like me.

Cowboy Cooking Vegan

Vegan Blue Ridge Beet & Walnut Salad

This vibrant Vegan Blue Ridge Beet & Walnut Salad recipe combines earthy roasted beets, crunchy walnuts, crisp apples, and a maple-Dijon vinaigrette for a refreshing plant-based dish inspired by the Blue Ridge Mountains. Perfect for healthy lunches, picnics, and seasonal menus, this salad is gluten-free, dairy-free, and packed with wholesome flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Salad

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 3 medium beets scrubbed and trimmed
• 5 oz mixed spring greens or arugula
• ½ cup raw or toasted walnuts chopped
• ½ small red onion thinly sliced
• ½ avocado sliced (optional for creaminess)
• ¼ cup dried cranberries or golden raisins
• 1 small apple crisp variety like Honey-crisp, diced or thinly sliced
• Vegan cheese crumbles optional, such as cashew-based feta

For the Maple-Dijon Vinaigrette:

• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Pinch of sea salt & fresh cracked black pepper

Method

 

1. Roast the Beets
2. Preheat oven to 400°F (200°C). Wrap beets in foil and place on a baking sheet. Roast for 45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and dice into bite-sized chunks.
3. Make the Vinaigrette
4. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. Set aside.
5. Assemble the Salad
6. In a large bowl, gently toss the greens, beets, apple, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette and toss again to combine.
7. Top It Off
8. Add avocado slices and optional vegan cheese just before serving for extra richness.

Notes

* For a smoky twist, add a pinch of smoked paprika to the vinaigrette.
* This salad pairs beautifully with crusty sourdough or grilled corn on the cob.
* Make it heartier by adding quinoa or chickpeas.

Cowboy Cooking Vegan on Instagram

Follow @cowboycookingvegan