Ingredients
Serves 1
3-4 small slices vegan pepperjack cheese (I used Daiya Havarti)
2-3 cups baby spinach (or other greens)
1 cup roasted beets (recipe here, or store-bought works too)
1/4 cup pecans, chopped
1/3 cup cooked white cannellini beans, rinsed/drained if using canned (I chilled mine before adding to salad)
1/2 large orange, peeled/sliced into spears
endive + radicchio spears to garnish
a few dashes cayenne + fresh black pepper
dressing: 1 Tbsp balsamic glaze + 1 Tbsp extra virgin olive oil*
Preparation
