This recipe makes use of two of our other recipes: S[piced Walnuts ](https://www.bmcortho.org/recipes/spiced-walnuts)and [Heart Healthy Dressing](https://www.bmc.org/recipes/heart-healthy-salad-dressing). If you don't have these on hand, feel free to use regular chopped walnuts, almonds, sunflower seeds or pumpkin seeds, and dress the salad as you please. The cooking time listed includes the 1 hour required to make the walnuts, but if you already have those or decide to skip them, this colorful, nutritious salad takes 5-10 minutes to put together.



 

    Serves: 4 servings    Total Time:  75 minutes Prep Time: 15 minutes Cook Time: 60 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Spinach - 6 cups baby spinach, washed Orange - 1 large orange (or 2 clementines), peeled and sectioned Beans - 1 cup canned black beans, drained and rinsed Cheese - ½ cup cheddar cheese, shredded Cranberries - ¼ cup, dried Spiced\_walnuts - ¼ cup (link to recipe in intro) Dressing - ⅓ cup balsamic vinaigrette (link to recipe in intro) 

## Instructions

Step 1

Put all ingredients into a large serving bowl. Toss with balsamic vinaigrette and serve.

 

### Notes

For our Tomato Basil Sauce please click [here](https://www.bmc.org/content/spiced-walnuts).

## Nutrition Information

  Serving Size: 4 serving Calories: 164 Calories Fat: 7g Saturated Fat: 1g Carbohydrates: Net Carb: 25g Dietary Fiber: 5g Protein: 8g Sodium: 11.6  

## Dietary Restrictions

 Vegetarian