Cranberry, Beet and Walnut Salad

Cranberry, Beet and Walnut Salad

Course: Salads & Sides


  • 1/2 cup walnuts
  • 1 tbsp olive or coconut oil
  • 1 tbsp honey or maple syrup
  • 1 fresh beet, peeled and shredded
  • 6 cups mixed greens
  • 1/2 ripe avocado, cubed
  • 1/2 cup dried cranberries
  • 1/4 cup fresh basil, chopped


  • 1/5 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp honey or maple syrup
  • 1/2 tsp unrefined sea salt
  • 1/4 tsp red chili pepper flakes (optional)


  • To candy the walnuts, heat 1 tbsp oil in a skillet over medium heat. When warm, add the walnuts.
  • Once they have begun to brown, toss in honey. Brown but do not burn; 5 minutes. Take off heat. 
  • Then, prepare the other ingredients: peal and grate or shred the beet, cube the avocado, and chop the basil. 
  • To make dressing: mix 1 tablespoon of honey with the balsamic vinegar, then add the olive oil. 
  • Put the walnuts, beet, avocado, basil, and cranberries in a large bowl with the greens. Gently toss with around half the dressing; add more if needed to taste.


Recipe by InspireHealth
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