Harvest Salad


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

  • Step 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.


  • Step 2

    In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

  • Step 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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