Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Harvest Salad with Raspberry Walnut Vinaigrette

By

Google Ads
Rate this recipe 4.1/5 (43 Votes)

Ingredients

  • Raspberry Walnut Vinaigrette:
  • 1/2 cup toasted walnuts, chopped
  • 6 oz. baby spinach, rinsed and dried
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled blue cheese or feta
  • 2 tomatoes, chopped
  • 1 avocado, peeled, pitted and diced
  • 1/2 red onion, thinly sliced
  • 2 Tbsp. red raspberry jam (with seeds)
  • 2 Tbsp. red wine vinegar
  • 1/4 cup walnut oil or extra virgin olive oil
  • salt and freshly ground black pepper, to taste

Details

Preparation

Step 1

1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown.

2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion.

3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.

You'll also love

Review this recipe

Raspberry Cream Cheese Filling for Cakes Mini Meatballs with Raspberry-Balsamic Barbecue Sauce