Harvest Salad

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.


Recipes · Salad · Green Salad Recipes · Spinach Salad Recipes


Prep Time: 15 mins
Total Time: 15 mins
Yield: 6 servings
Servings: 6

Ingredients

Ingredients List

  • ½ cup chopped walnuts

  • 1 bunch spinach, rinsed and torn into bite-size pieces

  • ½ cup dried cranberries

  • ½ cup crumbled blue cheese

  • 2 tomatoes, chopped

  • 1 avocado - peeled, pitted and diced

  • ½ red 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

  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.


Nutrition Facts (per serving)

Nutrition Facts
338 Calories
27g Fat
22g Carbs
7g Protein


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