Harvest Salad

This spinach salad is adorned with blue cheese, avocado, and cranberries, then drizzled with a raspberry walnut vinaigrette.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 338 Calories

Ingredients

• salt to taste
• 2 tablespoons red wine vinegar
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and diced
• 1 bunch spinach, rinsed and torn into bite-size pieces
• freshly ground black pepper to taste
• 2 tablespoons red raspberry jam (with seeds)
• 0.5 cup chopped walnuts
• 0.5 cup dried cranberries
• 0.5 cup crumbled blue cheese
• 0.5 red onion, thinly sliced
• 0.33333334326744 cup walnut oil

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Arrange walnuts in a single layer on a baking sheet. Toast in the preheated oven until begin to brown, about 5 minutes.

Step 3

Toss spinach, tomatoes, avocado, walnuts, cranberries, blue cheese, and red onion together in a large bowl.

Step 4

Whisk walnut oil, jam, vinegar, salt, and pepper together in a small bowl. Pour over salad and toss to coat just before serving.