Featured Ingredient:
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Spinach Salad with Pear, Beets, Gorgonzola & Coriander Cumin Spiced Walnuts
Jean from Smith & Truslow
4
10 minutes
American
Salad
This spinach salad is delicious year-round, but it's especially welcome when you're feeling a little overstuffed with comfort food. Tender baby spinach is topped with sweet pear, roasted beets, tangy Gorgonzola and crunchy walnuts glazed in maple syrup and our Organic Coriander Cumin Rub, then tossed in a honey-Dijon Champagne vinaigrette. Gluten-free and vegetarian.
Ingredients
Coriander Cumin Spiced Walnuts
- 1 cup raw walnuts (or pecans if you prefer)
- 2 tablespoons maple syrup
- 2 teaspoons Organic Coriander Cumin Seasoning
Salad
- 6 cups baby spinach
- 1 ripe pear, sliced (depending on the season, Bartlett, Bosc, Anjou...)
- Spiced toasted walnuts (see recipe)
- 1 cup roasted beet, diced (or if you prefer, 1/3 cup pomegranate seeds for festive color)
- 2 ounces Gorgonzola, crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons Champagne vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- Organic ground black pepper, to taste
Directions
Preheat oven to 350° F.
Toss walnuts with maple syrup and spices until evenly coated.
Spread the nuts on a parchment-lined sheet pan and bake for 7 to 10 minutes, until fragrant.
Let cool to room temperature.
Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
Sprinkle with beets (or pomegranate seeds).
For the dressing, combine the olive oil, vinegar, honey, Dijon and lemon juice in a glass jar. Shake well and refrigerate until ready to serve.
Toss greens with dressing and grind pepper over bowl.
