Warm Spinach Salad with Cinnamon Vinaigrette
The comforting flavors of cinnamon and honey top stunning roasted vegetables and crisp greens in this holiday-ready fall and winter salad.
Recipe - Downers Grove, IL
Warm Spinach Salad with Cinnamon Vinaigrette
Prep Time25 Minutes
Servings12
Cook Time40 Minutes
Ingredients
1 (16 to 20 oz.) bunch organic red beets, trimmed, peeled, and sliced into ¼-inch rounds
1 (1 lb.) bunch organic carrots, peeled and bias-cut into 2-inch-long pieces; reserve carrot fronds for garnish
2 large parsnips, peeled and cut into ¼-inch half-round slices
3 tsp. Fresh Thyme 100% pure avocado oil
½ cup Fresh Thyme 100% pure avocado oil
3 Tbsp. Fresh Thyme 100% pure organic honey
2 Tbsp. Meyer lemon honey living vinegar
2 Tbsp. organic Ceylon cinnamon
1 (16 oz.) pkg. Fresh Thyme organic baby spinach & baby kale mix
½ tsp. Fresh Thyme fine sea salt
1 cup thinly sliced red onion
1 medium Fuji apple, sliced
1 tsp. Fresh Thyme 100% pure avocado oil
1 cup salted caramel churro almonds
Directions
- For roasted vegetables, preheat oven to 375°F. Cut three 18x12-inch sheets of foil. Place beets, carrots, and parsnips separately in the center of each sheet of foil. Roll or fold up foil edges of each to form a tray for each vegetable. Drizzle each with 1 tsp. avocado oil. Place foil trays with vegetables in a large rimmed baking pan and roast for 30 to 40 minutes or until fork-tender.
- For cinnamon vinaigrette, blend ½ cup avocado oil, honey, vinegar, and cinnamon until combined. Refrigerate until ready to serve.
- For salad, in a large bowl, add baby spinach & baby kale mix; sprinkle with salt. Add red onion, apple, 1 tsp. avocado oil and 1 tsp. cinnamon vinaigrette. Lightly toss to coat salad greens.
- To serve, on a large serving platter, arrange salad mixture. Top with roasted vegetables and churro almonds. Garnish with carrot fronds, if desired. Serve with remaining vinaigrette.
Nutritional Information
25 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Organic Loose Beets - 0.3 Pound
$0.75 avg/ea$2.49/lb
Organic Bunched Carrots - 1 Each
$2.99
Parsnips - 1 Pound
$2.99 avg/ea$2.99/lb
Fresh Thyme 100% Pure Avocado Oil - 17 Ounce
$8.49$0.50/oz
Fresh Thyme 100% Pure Avocado Oil - 17 Ounce
$8.49$0.50/oz
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Not Available
Simply Organic Ceylon Cinnamon - 2.1 Ounce
$10.49$5.00/oz
Fresh Thyme Organic Baby Spinach & Baby Kale Mix - 16 Ounce
$5.99$0.37/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Organic Fuji Apples - 0.65 Pound
$1.94 avg/ea$2.99/lb
Fresh Thyme 100% Pure Avocado Oil - 17 Ounce
$8.49$0.50/oz
In-Store Purchase Only
Cinnamon Roasted Almonds - 1 Pound$9.99/lb$9.99/lb
Nutritional Information
Directions
- For roasted vegetables, preheat oven to 375°F. Cut three 18x12-inch sheets of foil. Place beets, carrots, and parsnips separately in the center of each sheet of foil. Roll or fold up foil edges of each to form a tray for each vegetable. Drizzle each with 1 tsp. avocado oil. Place foil trays with vegetables in a large rimmed baking pan and roast for 30 to 40 minutes or until fork-tender.
- For cinnamon vinaigrette, blend ½ cup avocado oil, honey, vinegar, and cinnamon until combined. Refrigerate until ready to serve.
- For salad, in a large bowl, add baby spinach & baby kale mix; sprinkle with salt. Add red onion, apple, 1 tsp. avocado oil and 1 tsp. cinnamon vinaigrette. Lightly toss to coat salad greens.
- To serve, on a large serving platter, arrange salad mixture. Top with roasted vegetables and churro almonds. Garnish with carrot fronds, if desired. Serve with remaining vinaigrette.