Spinach Salad with Pear, Beets, Gorgonzola & Spiced Walnuts
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.
Recipe Alergies
Instructions
- 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.
Ingredients
- Bowlful of baby spinach
- 1 ripe pear, sliced (depending on the season, Bartlett, Bosc, Anjou...)
- 1 cup roasted beet, diced (or if you prefer, 1/3 cup pomegranate seeds for festive color)
- 2 ounces Gorgonzola
- Spiced toasted walnuts (see recipe)
- 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
Spiced Nuts Ingredients
- 1 cup raw walnuts (or pecans if you prefer)
- 2 tablespoons maple syrup
- 1/2 teaspoon organic ground paprika
- 1/8 teaspoon organic ground cayenne
- 1/8 teaspoon organic ground cinnamon
- 1/8 teaspoon fine sea salt, to taste
- Alternative spices: 1 teaspoon of Smith & Truslow Organic Coriander Cumin, or 1 teaspoon of Smith & Truslow Organic Apple Pie Spice, 1 teaspoon of Smith & Truslow Organic Sweet Potato Seasoning,
