Apple & Goat’s Cheese Salad

Here is a delicious salad with rich peppery rocket featuring crisp juicy eating apples, with a lovely apple dressing. This salad is taken to another level with the maple tamari walnuts which provide a satisfying crunch. 

This apple and goat’s cheese salad is perfect for lunch or a light supper – you can also be super flexible with the ingredients, so swap out walnuts for pecans if you prefer those.

Walnuts are packed with omega-3 fatty acids which are important for brain health and reducing overall inflammation. Rocket is full of naturally occurring folate and calcium.

Apple & Goat’s Cheese Salad

Maple Tamari Walnuts

• 100 g Walnuts
• 3 tbsp Maple Syrup
• 1 tsp Tamari Soya Sauce
• 1 tbsp Rosemary ((fresh, chopped))

Dressing

• 2 tbsp Olive Oil
• 1 tbsp Cider Vinegar
• 1 tbsp Apple Butter (or apple puree (for our easy recipe click here dev.naturedoc.com/apple-butter ))
• 1 tbsp Wholegrain Mustard

Salad

• 120 g Rocket
• 2 sticks Celery ((sliced))
• 2 Apple ((eating, sliced))
• 2 Beetroot ((cooked, sliced))
• 150 g Goats Cheese ((soft))
• Salt & Pepper

1. Firstly, make the Maple Tamari Walnuts. This will make more than you need for the salad, so keep the remaining in an airtight container for a couple of weeks – they are a delicious nibble!
2. Mix the walnuts, maple, tamari and rosemary in a bowl then transfer to a frying pan. Bring up to a gentle bubble, and simmer slowly for about 20 minutes, stirring frequently, until the syrup has evaporated and is starting to crystallise.
3. Transfer onto greaseproof paper, making sure the walnuts are separated, and allow to cool.
4. Prepare the dressing by whisking the olive oil, cider vinegar, apple butter, wholegrain mustard, salt and pepper in a small bowl and set aside.
5. Place the rocket into a large serving bowl (or divide into individual servings). Slice the celery, apples and beetroot and add to the rocket.
6. Crumble the goat’s cheese across the top, then scatter with a handful of the walnuts. Drizzle with the dressing and serve.

• Switch the walnuts for pecans, to create a sweeter flavour if you like.
• Nut-free: use pumpkin seeds and reduce the cooking time to 8-9 minutes.
• Dairy-free: use Nush almond or cashew cheese, or another soft vegan cheese equivalent.

Salads, Side Dishes

Dairy-free, Egg-free, Nut-free, Vegetarian