Spinach Salad with Pear, Beets, Gorgonzola & Coriander Cumin Spiced Walnuts

Cuisine

Greek & Mediterranean

Category

Soups, Salads & Sides

This spinach salad is delicious year-round, but the healthy allure of fresh baby spinach is especially attractive when you’re feeling a little over-stuffed with comfort food. Greens are accompanied by roasted beets, pears, toasted nuts, and gorgonzola give rise to a musky autumnal flavor and aroma.

Spinach Salad with Pear, Beets, Gorgonzola & Coriander Cumin Spiced Walnuts

Ingredients

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    • 1 cup raw walnuts (or pecans if you prefer)
    • 2 tablespoons maple syrup

    • 1 teaspoon Organic Coriander Cumin Seasoning

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    • Bowlful of 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

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    • 2 tablespoons extra virgin olive oil
    • 1/4 cup Champagne vinegar
    • 2 tablespoons honey
    • 1 teaspoon Dijon mustard
    • 1 tablespoon lemon juice, freshly squeezed
    • Organic ground black peppercorns

    Directions

    1. Preheat oven to 350° F.

    2. Toss walnuts with maple syrup and spices until evenly coated.

    3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.

    4. Let cool to room temperature.

    5. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.

    6. Sprinkle with beets (or pomegranate seeds).

    7. Combine remaining ingredients in glass jar, shake, and refrigerate until ready to serve.

    8. Toss greens with dressing and grind pepper over bowl.