Step 1

Add the ingredients for the balsamic vinaigrette to a small blender such as a NutriBullet or Magic Bullet and blend until completely combined. If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.

Step 2

Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes. Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside. You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.

Step 3

Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl. You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in. Add in the feta cheese, dried cranberries, and candied walnuts.

Step 4

Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

Step 5

Serve salad alongside your main dish, and enjoy!