Harvest Salad

Name: Harvest Salad
Ingredients: 1/2 cup chopped walnuts; 1 bunch spinach, rinsed and torn into bite-size pieces; 1/2 cup dried cranberries; 1/2 cup crumbled blue cheese; 2 tomatoes, chopped; 1 avocado - peeled, pitted and diced; 1/2 red onion, thinly sliced; 2 tablespoons red raspberry jam (with seeds); 2 tablespoons red wine vinegar; 1/3 cup walnut oil; freshly ground black pepper to taste; salt to taste

12 ingredients

3 steps

Ingredients

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 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.