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

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

Recipe Instructions

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.