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Harvest Salad
Harvest Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Spinach salad with blue cheese, avocado, cranberries, and raspberry walnut vinaigrette.
Ingredients:
  • 0.5 cup chopped walnuts
  • 1 bunch spinach, rinsed and torn into bite-size pieces
  • 0.5 cup dried cranberries
  • 0.5 cup crumbled blue cheese
  • 2 tomatoes, chopped
  • 1 avocado - peeled, pitted and diced
  • 0.5 red onion, thinly sliced
  • 2 tablespoons red raspberry jam (with seeds)
  • 2 tablespoons red wine vinegar
  • 0.33333334326744 cup walnut oil
  • freshly ground black pepper to taste
Instructions:
  • - Preheat your oven to 375 degrees F (190 degrees C). - Spread walnuts evenly on a baking sheet. - Toast in the oven for about 5 minutes or until lightly browned.
  • Combine the vibrant spinach, crunchy walnuts, sweet cranberries, tangy blue cheese, juicy tomatoes, creamy avocado, and sharp red onion in a spacious bowl.
  • Combine jam, vinegar, walnut oil, pepper, and salt in a small bowl. Drizzle over the salad right before serving and mix well to coat.

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