Welcome spring with this colorful pasta salad. Served as a colorful side dish or the main course, this seasonal recipe stars immune-boosting beets with omega-3 from the chopped walnuts.

Source: St. Joseph Health


  • 2 cups cooked spiral, whole-wheat pasta
  • 3 cups fresh baby spinach, shredded
  • 1 12-ounce jar whole beets (1-1/2 cups), cut in half
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped walnuts
  • 1 tablespoon real maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon virgin olive oil



  1. Mix pasta, spinach, beets, onion, and walnuts in a salad bowl.
  2. Combine maple syrup, vinegar, and olive oil in a small jar and shake well.
  3. Pour over salad. Serve immediately or cover and refrigerate until you’re ready to eat.

Serves 6
Each serving contains about 123 calories, 4 g protein, 3 g fat, 0 mg cholesterol, 23 g carbohydrates, 3 g fiber, and 120 mg sodium.