Low Sodium Nutty Greens Salad with Maple Balsamic Vinaigrette
Elevate your salad game with this vibrant Low Sodium Nutty Greens Salad with Maple Balsamic Vinaigrette, a perfect balance of wholesome ingredients and irresistible flavor! Packed with nutrient-rich mixed baby greens, fresh spinach, and crunchy toasted almonds and walnuts, this salad offers rich textures and heart-healthy benefits. Sweet dried cranberries, crisp cucumbers, juicy cherry tomatoes, and vibrant red bell pepper add a symphony of color and freshness to every bite. The homemade vinaigrette combines extra-virgin olive oil, tangy balsamic vinegar, pure maple syrup, and low-sodium Dijon mustard for a subtly sweet and zesty finish, making this dish not only delicious but also low in sodium. Ready in just 20 minutes, it’s a quick, nutritious choice for a satisfying lunch or side dish that’s perfect for health-conscious eaters. Try this keto-friendly, gluten-free recipe that’s bursting with flavor while keeping your sodium intake low!
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Recipe Information
Ingredients
- 8 cups mixed baby greens
- 2 cups baby spinach
- 0.5 cup raw almonds
- 0.5 cup raw walnuts
- 0.25 cup dried cranberries
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 0.25 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard (low sodium)
- 0.25 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
Instructions
In a large salad bowl, combine the mixed baby greens and baby spinach.
Chop the cucumber into thin slices, halve the cherry tomatoes, and slice the red bell pepper into thin strips. Add these vegetables into the salad bowl with the greens.
Roughly chop the almonds and walnuts. Toast them lightly in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are golden and fragrant. Set aside to cool slightly.
Add the toasted nuts and dried cranberries to the salad mixture.
In a small bowl or a mason jar with a lid, combine the extra-virgin olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, minced garlic, and freshly ground black pepper.
Whisk together or shake the jar vigorously until the dressing ingredients are well emulsified.
Pour the vinaigrette over the salad just before serving and toss gently to combine and coat everything evenly.
Serve immediately and enjoy the fresh and nutty flavors of this low sodium salad!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 55.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3421 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
