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.
Toasted Walnut Vinaigrette
Ingredients
- 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
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- 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
Ingredients
- 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
Directions
- 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.
Nutrition Information
| Serving Size | 132 g (1 serving) |
| Amount Per Servings | |
| Calories | 200 |
| Total Fat | 14g |
| Saturated Fat | 2.5 |
| Cholesterol | 5 mg |
| Sodium | 200 mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 3g |
| Sugars | 9g |
| Protein | 6g |
