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) walnuts
• 2 Tablespoons Dijon mustard
• 12 (85 g) dates, pitted
• ½ teaspoon ground cinnamon
• 1 cups (300 ml) water
• Spinach and Beet Salad
• ½ lb (227 g) baby spinach, about 12 cups
• 1 cups (150 g) walnuts
• 2 cups (375 g) beets, cooled, cut into chunks
• 1 cup (75 g) parmesan cheese, optional
• 1 cups (200 g) pear, cut into chunks

Directions

1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
2. 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.
3. 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.

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.

Nutrition

1 serving (132g)

• Calories: 200

• Total Fat: 14g

• Total Carbohydrate: 15g

  • Dietary Fiber: 3g
  • Sugars: 9g

• Protein: 6g

• Cholesterol: 5mg

• Sodium: 200mg