In my crunchy, colorful, organic plant-based kitchen, healthy, hearty salads are an
A fresh, flavorful, multi-textured salad made with seasonal ingredients is my idea
of comfort food.
That’s why I love this Cranberry Pear Walnut Avocado Spinach Salad.
Imagine savoring each mouthful of pear, walnuts, cranberry, red onion, tomatoes,
avocado and spinach with a creamy tahini dressing.
The sweet and savory mix of flavors in this quick and easy salad titillated my taste
buds and brought a smile to my face.
I hope you enjoy it as well.
Cranberry Pear Walnut Avocado Spinach Salad
Makes 3 servings
4 cups organic spinach
1 large organic red onion, thinly sliced
1 cup cherry tomatoes. sliced
3 organic pears, cut into cubes
1 cup dried organic cranberries
1 cup organic walnuts, soaked 8 hours
1 large avocado, peeled and cubed
Dried red pepper flakes
1/3 cup Braggs Apple Cider Vinegar
1/4 cup filtered water
3 tablespoons organic sesame tahini
2 cloves garlic, peeled
1 tablespoon coconut palm sugar
2 tablespoons nutritional yeast
A pinch of Celtic or Himalyan Sea Salt
1 tablespoon organic coconut oil (optional)
Soak the pear and vegetables in a basin of vinegar and water.
Rinse and drain the spinach.
Rinse and slice the onion.
Rinse, then cut the pear into cubes.
Rinse, then slice each tomato in half.
Rinse, peel and cut the avocado into cubes.
Drain and rinse walnuts.
Blend the Dressing
Add the dressing ingredients to your blender
Blend until smooth.
Taste the dressing.
Adjust as needed to suit your taste.
Assemble the Salad
Place the spinach in a large bowl.
Add the sliced onion and tomatoes.
Add the pear and avocado chunks.
Toss cranberries and walnuts across the salad.
Sprinkle red pepper flakes on top.
Lightly toss the salad ingredients with tongs.
Serve salad in individual bowls.
Drizzle each salad with dressing.
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