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Harvest Salad with Raspberry Walnut Vinaigrette


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Rate this recipe 4.4/5 (29 Votes)


  • 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



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.

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