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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

Dietary Interests

Gluten-Free, Vegetarian
Manage Preferences

Submitted by

Vitamix

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

    1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.
    1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.
    1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.
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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

  • 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.
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