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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.


  • 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.


  • 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,