Spinach and Beet Salad with Toasted Walnut Vinaigrette Recipe | Vitamix CA

Ingredients

• Toasted Walnut Vinaigrette:
• ½ cup 120 ml white balsamic vinegar
• ½ cup 50 g toasted walnuts
• 2 Tablespoons Dijon mustard
• 12 85 g dates, pitted
• ½ teaspoon ground cinnamon
• 1 ¼ cups 300 ml water
• Spinach and Beet Salad:
• ½ pound 227 g baby spinach, about 12 cups
• 1 ½ cups 150 g toasted walnuts
• 2 cups 375 g roasted beets, cooled, cut into chunks
• 1 cup 75 g shaved parmesan cheese, optional
• 1 ½ cups 200 g raw or roasted pear, cut into chunks