Harvest Salad
Share recipe
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. 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. In a large bowl, toss together the spinach, walnuts, 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.
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
Categories