Harvest Salad
INGREDIENTS
- Cooking Time: no cook time
- Servings: 6
- Preparation Time: 15 minutes
- 1/2 cup chopped walnuts
- 1 bunch spinach
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped
- 1 avocado
- 1/2 red onion, thinly sliced
- 2 Tbsp. raspberry jam
- 2 Tbsp. red wine vinegar
- 1/3 cup walnut oil
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
