Spinach and Beet Salad with Toasted Walnut Vinaigrette
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
- DifficultySimple
Submitted by
Ingredients
- Toasted Walnut Vinaigrette:
- ½ cup 120 ml white balsamic vinegar
- ½ cup 50 g toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 85 g dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups 300 ml water
- Spinach and Beet Salad:
- ½ pound 227 g baby spinach, about 12 cups
- 1 ½ cups 150 g toasted walnuts
- 2 cups 375 g roasted beets, cooled, cut into chunks
- 1 cup 75 g shaved parmesan cheese, optional
- 1 ½ cups 200 g raw or roasted pear, cut into chunks
- Toasted Walnut Vinaigrette:
- ½ cup 120 ml white balsamic vinegar
- ½ cup 50 g toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 85 g dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups 300 ml water
- Spinach and Beet Salad:
- ½ pound 227 g baby spinach, about 12 cups
- 1 ½ cups 150 g toasted walnuts
- 2 cups 375 g roasted beets, cooled, cut into chunks
- 1 cup 75 g shaved parmesan cheese, optional
- 1 ½ cups 200 g raw or roasted pear, cut into chunks
- Toasted Walnut Vinaigrette:
- ½ cup 120 ml white balsamic vinegar
- ½ cup 50 g toasted walnuts
- 2 Tablespoons Dijon mustard
- 12 85 g dates, pitted
- ½ teaspoon ground cinnamon
- 1 ¼ cups 300 ml water
- Spinach and Beet Salad:
- ½ pound 227 g baby spinach, about 12 cups
- 1 ½ cups 150 g toasted walnuts
- 2 cups 375 g roasted beets, cooled, cut into chunks
- 1 cup 75 g shaved parmesan cheese, optional
- 1 ½ cups 200 g raw or roasted pear, cut into chunks
Directions
-
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
-
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
-
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
Refine Your Recipe
-
-
Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
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
- 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.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
Share the Result
Did You Make It?
Share Your Fav Recipes
Create Your Recipe Book
Explore Vitamix Products
