Ingredients

  • 10 ounces baby spinach or spring green mix (chopped)
  • 1 large apple (sliced or chopped)
  • 1 large pear (sliced or chopped)
  • 2 large avocados (sliced or chopped)
  • ½ cup red onion (thinly sliced or chopped)
  • 6 ounces feta cheese or gorgonzola cheese
  • ⅔ cup dried cranberries
  • 1 Tbsp avocado oil
  • 1 cup raw walnuts
  • 1 Tbsp pure maple syrup
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • ½ cup extra virgin olive oil or avocado oil
  • ⅓ cup balsamic vinegar
  • 2 Tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • 1 tsp dijon mustard (optional)
  • ½ tsp sea salt

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Add the ingredients for the balsamic vinaigrette to a small blender such as a Nutri
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Step 2

  • Bullet or Magic Bullet and blend until completely combined. If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.
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Step 3

  • Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes. Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside. You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.
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  • Length: 3 minutes

Step 4

  • Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl. You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in.
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Step 5

  • Add in the feta cheese, dried cranberries, and candied walnuts.
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Step 6

  • Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

Step 7

  • Serve salad alongside your main dish, and enjoy!