Harvest Salad

By Brie

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

Ingredients

• 1/2 cup chopped walnuts or pine nuts or pecans or almonds
• 1 bunch spinach, rinsed and torn into bite-size pieces & arugula
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 2 tomatoes, chopped(can omit or sub grape or cherry tomatoes)
• 1 avocado - peeled, pitted and diced
• 1/2 red onion, thinly sliced
• 2 tablespoons red raspberry jam (without seeds)
• 2 tablespoons red wine vinegar
• 1/3 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

Preparation

Step 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.

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.