Harvest Salad

Harvest Salad

by Luis Bernard 1 year ago
4.6 (9)
338.4 kcal
22.1 g carbs
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Description

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

Ingredients
  • ½ cup chopped walnuts
  • 1 bunch spinach, rinsed and torn into bite-size pieces
  • ½ cup dried cranberries
  • ½ cup crumbled blue cheese
  • 2 tomatoes, chopped
  • 1 avocado - peeled, pitted and diced
  • ½ red onion, thinly sliced
  • 2 tablespoons red raspberry jam (with seeds)
  • 2 tablespoons red wine vinegar
  • ⅓ cup walnut oil
  • freshly ground black pepper to taste
  • salt to taste
Directions
  1. 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.
  2. 2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  3. 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.
Nutrition Facts
serving: 6 servings
calories: 338.4 kcal
carbohydrates: 22.1 g
protein: 6.7 g
saturated fat: 4.6 g
cholesterol: 8.4 mg
sodium: 206.7 mg
fiber: 5.4 g
sugar: 12.7 g