Harvest Salad

Name: Harvest Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: ½ cup chopped walnuts ½ cup chopped walnuts; 1 bunch spinach, rinsed and torn into bite-size pieces 1 bunch spinach, rinsed and torn into bite-size pieces; ½ cup dried cranberries ½ cup dried cranberries; ½ cup crumbled blue cheese ½ cup crumbled blue cheese; 2 tomatoes, chopped 2 tomatoes, chopped; 1 avocado - peeled, pitted and diced 1 avocado - peeled, pitted and diced; ½ red onion, thinly sliced ½ red onion, thinly sliced; 2 tablespoons red raspberry jam (with seeds) 2 tablespoons red raspberry jam (with seeds); 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar; ⅓ cup walnut oil, freshly ground black pepper to taste, salt to taste ⅓ cup walnut oil, freshly ground black pepper to taste, salt to taste

Prep: 15 minsCook: 0 mins

Prep

15 mins

Cook

0 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

½ cup chopped walnuts½ cup chopped walnuts
11 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries½ cup dried cranberries
½ cup crumbled blue cheese½ cup crumbled blue cheese
22 tomatoes, chopped
11 avocado - peeled, pitted and diced
½ red onion, thinly sliced½ red onion, thinly sliced
22 tablespoons red raspberry jam (with seeds)
22 tablespoons red wine vinegar
⅓ cup walnut oil, freshly ground black pepper to taste, salt to taste⅓ cup walnut oil, freshly ground black pepper to taste, salt to taste

Instructions

1
Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
3
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.