Meg's Arugula + Beet Greens Salad with Vegan Parmesan Crumble

May 28, 2020 //


This week we talked to our Farm Manager, Meg, to see what her go-to meal has been during the quarantine. Once you taste this salad, you’ll know why Meg keeps eating it over and over again! It’s sweet, crunchy, salty, spicy, tangy, and has great umami from her famous vegan parmesan crumble! She’s known around the farm for this cheese-less creation, and today she’s sharing the recipe with you!


Serves 1


  1. In a food processor add cashews, nutritional yeast, garlic powder, and onion powder. Pulse until the consistency of grated parmesan cheese. Store in the fridge!
  2. Next, build your salad! Mix chopped Arugula and Beet Greens, top with apple, pear, fennel, olive oil, and balsamic. Finish off with a few sprinkles of the vegan parmesan crumble!
  3. Store the rest of the vegan parmesan crumble in the fridge for future use!
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