Spinach Salad with Pear, Beets, Gorgonzola & Coriander Cumin Spiced Walnuts
Rated 5.0 stars by 1 users
Category
Soups, Salads & Sides
Cuisine
Greek & Mediterranean
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.
Ingredients
Coriander Cumin Spiced Walnuts
- 1 cup raw walnuts (or pecans if you prefer)
- 2 tablespoons maple syrup
-
1 teaspoon Organic Coriander Cumin Seasoning
Salad
- 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
Dressing
- 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
Preheat oven to 350° F.
Toss walnuts with maple syrup and spices until evenly coated.
Spread nut mixture on a sheet pan and bake for 7-10 minutes.
Let cool to room temperature.
Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
Sprinkle with beets (or pomegranate seeds).
Combine remaining ingredients in glass jar, shake, and refrigerate until ready to serve.
Toss greens with dressing and grind pepper over bowl.
Recipe Note
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.
