Spinach Salad with Apples and Cashews

  • Author: antonia
  • Prep Time: 15 min.
  • Cook Time: 10 min.
  • Total Time: 25 min.
  • Yield: 6 Portions



1/2 frisé salad
4 hands full of spinach
1 pomegranate
1 apple
1 bed of cress
1 handful of cashew nuts
1 handful of sunflower seeds
2 balls of beetroot, pre-cooked


1011 tbsp olive oil
1/2 lemon, juice and zest
1 tbsp mustard
1 tbsp maple syrup
1/2 tsp salt
Pepper to taste


  1. Wash the spinach and the frisée, remove the pomegranate seeds from the pomegranate and briefly rinse them under cold water, wash the apple and cut into thin slices, cut the beetroot thinly as well.
  2. Roast the sunflower seeds and cashew nuts in a pan on a medium heat for a few minutes until golden brown.
  3. Mix all the ingredients together for the dressing and either shake well in a screw-top jar or mix with a blender.
  4. Arrange the apples and pomegranate seeds, the sunflower seeds, the cashew nuts and the cress on the salad and pour over the dressing.