Finely grate apples and carrots using a grater or food processor. Set aside.
360 g Apples, 430 g Carrots
FOR THE DRESSING Whisk olive oil, apple cider vinegar, maple syrup, vegetable cream salt and pepper in a small bowl or add directly to the bowl with the shredded carrots and apples. Mix well until everything is combined.
15 ml Olive oil, 30 ml Apple cider vinegar, 15 ml maple syrup, 30 ml Vegetable cream, Salt to taste, Pepper to taste
Heat a pan and add the walnuts. Roast gently until a light fragrance appears. TIP: It is better to work with less heat first, as the nuts burn easily and this tastes inedibly bitter.
50 g Walnuts
TIP: Ideally, leave the finished salad (without walnuts) in the refrigerator for a few hours.
To serve, divide into bowls and decorate with the toasted walnuts. Enjoy!
Spelt bread, Spelt roll
Store remaining salad (without nuts) in an airtight container in the refrigerator for up to three days.