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

Ingredients

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

Directions

  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.

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.

Ingredients

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

Directions

  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.

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.

Ingredients

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

Directions

  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.

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.