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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.

  • Total Time11 Minutes
  • Yield
    10 servings
  • DifficultySimple
Spinach Beet Salad.jpg

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Submitted by

Vitamix

Ingredients

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

1 serving (132 g)
Calories 200
Total Fat 14g
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 9g
Protein 6g
Sodium 200g
Saturated Fat 2.5g

Chef's Note

  • 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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