Harvest Salad

"Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted."

Harvest Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup chopped walnuts or pine nuts or pecans or almonds

  • 1

    bunch spinach, rinsed and torn into bite-size pieces & arugula

  • ½

    cup dried cranberries

  • ½

    cup crumbled blue cheese

  • 2

    tomatoes, chopped(can omit or sub grape or cherry tomatoes)

  • 1

    avocado - peeled, pitted and diced

  • ½

    red onion, thinly sliced

  • 2

    tablespoons red raspberry jam (without seeds)

  • 2

    tablespoons red wine vinegar

  • cup walnut oil or olive or sesame

  • freshly ground black pepper to taste

  • salt to taste.

  • P.S. Can add diced chicken or bacon

  • Can substitute apples for cranberries

Directions

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.


Nutrition

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