Harvest Salad

This harvest salad combines spinach with blue cheese, walnuts, and dried cranberries. If you can’t find walnut oil, olive oil may be substituted.

Preparation Details

Prep Time: 15 mins

Cook Time: Not available

Total Time: 15 mins

Servings: 6

Ingredients

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

Steps

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