Harvest Salad

By Johanna

Ingredients

• 1/2 c. chopped walnuts
• 1 bunch spinach, rinsed, torn into bite size pieces
• 1/2 c. dried cranberries
• 1/2 c. crumbled blue cheese
• 2 tomatoes, chopped
• 1 avocado, peeled, pitted and diced
• 1/2 red onion, thinly sliced
• 2 tbsp. red raspberry jam
• 2 tbsp. red wine vinegar
• 1/3 c. walnut oil
• Freshly ground black pepper to taste
• Salt to taste

Preparation

Step 1

1. Preheat oven to 375 degrees F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 min, or until the nuts begin to brown.

2. In a large bowl, toss together the walnuts, spinach, cranberries, blue cheese, tomatoes, avocado, and red onion.

3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt. Pour over the salad just before serving and toss to coat.