Harvest Salad with Raspberry Walnut Vinaigrette

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Raspberry Walnut Vinaigrette:

  • 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

Directions

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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