Harvest Salad

Harvest Salad

This spinach salad is adorned with blue cheese, avocado, and cranberries, then drizzled with a raspberry walnut vinaigrette.

Rated 4.8 from 351 votes

Prep Time

15M

Total Time

15M

Servings

6 servings

What You Need

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

Sponsored Links

Instructions

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.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Sponsored Links

Sponsored Links

Popular Recipes List

Instant Pot Recipes
Shrimp Recipes
Pork Chop Recipes
Cookie Recipes
Easy Dinner Recipes
Sweet Potato Recipes
Pot Recipes
Christmas Recipes
Easy Recipes
Ground Beef Recipes
Cake Recipes
Pasta Recipes
Chicken Recipes
Healthy Recipes

Copyright © 2024 All Rights Reserved

Privacy Policy | Terms of Use

Email: [email protected]