Enjoy this fresh and delicious beet and walnut salad as a hearty plant-based, easy-to-prep meal. Made with fresh cannabis greens, roasted beets, savory goat cheese, and walnuts this salad while provides the body with important fiber, vitamins, and minerals.
Add the chopped walnuts to a foil-lined baking sheet and toast for 5 minutes, or until golden brown. Set aside.
Portion 2 tablespoons of vinaigrette per serving and pack in two 1.5oz stainless steel salad dressing containers.
In two large, 1-compartment glass meal prep containers, evenly divide the fresh spring mix.
Evenly top each container of spring mix with the cooked beets, diced apple, chopped walnuts, dried cranberries, and goat cheese.
Store the undressed salad in the refrigerator for up to 5 days. Pair each salad with 2 tablespoons of the zesty lemon vinaigrette.
Pour the vinaigrette over the salad, secure the lid, and shake well just before eating.
Notes
Pre-cooked beets can typically be found in the produce department of your local grocery store. If your store doesn’t carry pre-cooked beets, opt for no-salt-added canned whole beets.
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