Spinach Salad with Beets, Avocado and Fresh Raspberry Balsamic Vinaigrette
A salad that will make you feel like you are at the spa while at home!
Servings: 4
Calories: 340kcal
Ingredients
Raspberry Balsamic Vinaigrette
- 1 cup fresh raspberries
- 1/4 cup extra virgin olive oil
- 2/3 cup balsamic vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon maple syrup
- 2 teaspoons red onion , minced
- 1/4 teaspoon poppy seeds
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Salad
- 5 onces fresh baby spinach
- 2 small beets , roasted and sliced
- 2-3 green onion , chopped
- 1 avocado , sliced
- 1/4 cup red quinoa , rinsed
- 1/2 cup vegetable broth
- Pistachios
- Dried Cranberries
Instructions
Dressing
- Blend first six ingredients together in blender. Pour into salad jar, add poppy seeds, salt and pepper and shake to combine.
Salad
- Wash beets and cut ends off. Wrap in foil loosely. Roast beets at 425 for 45 minutes or until soft when pierced with a fork. When cool enough to handle, slice.
- In a medium saucepan, combine 1/4 cup of rinsed red quinoa with 1/2 cup vegetable broth. Bring to boil. Reduce heat to low, cover with lid and simmer for 15 minutes.
- Toss spinach in large bowl. Add sliced beets, cooked quinoa, chopped green onion, pistachios and cranberries (use your discretion on how many you like, I added just a few for some crunch and sweetness).
Notes
- Add protein of choice.
Nutrition
Calories: 340kcal