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Harvest Salad
Prep
15 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Every autumn, I find myself craving fresh, vibrant flavors that celebrate the season's bounty, and this Harvest Salad has become my go to. The beauty of this dish is that it comes together in just fifteen minutes with no cooking required, making it perfect for busy weeknights or last minute entertaining. I love how the hearty spinach provides incredible iron and nutrients while the tart cranberries and creamy avocado balance beautifully with tangy raspberry vinaigrette. The combination of toasted walnuts, blue cheese, and fresh tomatoes creates a salad that feels substantial enough to serve as a main course, yet light enough for any meal. It's become my favorite way to use up late season produce while impressing everyone at the table.
Ella x
Ingredients
- 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
Detail level
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.
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