Harvest Salad

Name: Harvest Salad
Total time: 15
Yield: 6
Ingredients: 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

Recipe by Allrecipes Member from allrecipes.com

Lunch 15 Mins.

Ingredients

6 servings

•

½ cup chopped walnuts
•

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

½ cup dried cranberries
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½ cup crumbled blue cheese
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2 tomatoes, chopped
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1 avocado - peeled, pitted and diced

•

½ red onion, thinly sliced
•

2 tablespoons red raspberry jam (with seeds)
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2 tablespoons red wine vinegar
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⅓ cup walnut oil
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freshly ground black pepper to taste
•

salt to taste

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.