Beet & Walnut Cannabis Leaf Salad
Author: Emily Kyle | EmilyKyleNutrition.com
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.
Ingredients
- ¼ cup crushed walnuts
- 4 tablespoons cannabis lemon vinaigrette
- 3 ounces fresh spring mix
- 1 ounce cannabis fan leaves
- 8 ounces cooked beets, diced
- ½ cup diced apple
- 2 tablespoons dried cranberries
- 2 tablespoons goat cheese
Instructions
- Preheat the oven to 400°F.
- 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.
Need Support?Did you make this recipe or have a question? Join thousands of members inside my private Well With Cannabis Community for help, support, and to share your edible creations!
