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