Spinach and Beet Salad with Toasted Walnut Vinaigrette
This delicious salad is tossed with a bold walnut vinaigrette for just the right balance of sweet, salty, and savory.
Ingredients
- Toasted Walnut Vinaigrette:
- ½ cup (120 ml) white balsamic vinegar
- ½ cup (50 g) toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 (85 g) dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups (300 ml) water
- Spinach and Beet Salad:
- ½ pound (227 g) baby spinach, about 12 cups
- 1 ½ cups (150 g) toasted walnuts
- 2 cups (375 g) roasted beets, cooled, cut into chunks
- 1 cup (75 g) shaved parmesan cheese, optional
- 1 ½ cups (200 g) raw or roasted pear, cut into chunks
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Assemble the salad by placing the greens down first, then add walnuts, beets, Parmesan, and pears over top. Add about 1¼ cup (300ml) of vinaigrette and toss lightly to coat the ingredients. Serve immediately.
Chef's Notes
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
Ingredients
- Toasted Walnut Vinaigrette:
- ½ cup (120 ml) white balsamic vinegar
- ½ cup (50 g) toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 (85 g) dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups (300 ml) water
- Spinach and Beet Salad:
- ½ pound (227 g) baby spinach, about 12 cups
- 1 ½ cups (150 g) toasted walnuts
- 2 cups (375 g) roasted beets, cooled, cut into chunks
- 1 cup (75 g) shaved parmesan cheese, optional
- 1 ½ cups (200 g) raw or roasted pear, cut into chunks
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Assemble the salad by placing the greens down first, then add walnuts, beets, Parmesan, and pears over top. Add about 1¼ cup (300ml) of vinaigrette and toss lightly to coat the ingredients. Serve immediately.
Chef's Notes
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
Ingredients
- Toasted Walnut Vinaigrette:
- ½ cup (120 ml) white balsamic vinegar
- ½ cup (50 g) toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 (85 g) dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups (300 ml) water
- Spinach and Beet Salad:
- ½ pound (227 g) baby spinach, about 12 cups
- 1 ½ cups (150 g) toasted walnuts
- 2 cups (375 g) roasted beets, cooled, cut into chunks
- 1 cup (75 g) shaved parmesan cheese, optional
- 1 ½ cups (200 g) raw or roasted pear, cut into chunks
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Assemble the salad by placing the greens down first, then add walnuts, beets, Parmesan, and pears over top. Add about 1¼ cup (300ml) of vinaigrette and toss lightly to coat the ingredients. Serve immediately.
Chef's Notes
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
