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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.

Spinach Beet Salad.jpg

Toasted Walnut Vinaigrette


  • 120 ml (½ cup) white balsamic vinegar
  • 50 g (½ cup) toasted walnuts
  • 2 Tablespoons Dijon-style mustard
  • 85 g (12 ) pitted dates
  • ½ teaspoon ground cinnamon
  • 300 ml (1¼ cup) water


  1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Reserve for use.

Spinach and Beet Salad


  • 227 g (½ pound) baby spinach, about 12 cups
  • 150 g (1½ cup) toasted walnuts
  • 375 g (2 cups) roasted beets, cut into chunks
  • 75 g (1 cup) shaved parmesan cheese, optional
  • 200 g (1½ cup) raw or roasted pear, cut into chunks


  1. Assemble the salad by placing the greens down first, then add walnuts, beets, Parmesan, and pears over top. Add about 1 1/4 cup (300ml) of vinaigrette and toss lightly to coat the ingredients. Serve immediately.

Chef's Notes

  • 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.
  • If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.
  • Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.

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