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Harvest Salad
Harvest Salad
Ingredients| 1/2 cup chopped walnuts 1 bunch spinach, rinsed and torn into bite-size pieces 1/2 cup dried cranberries 1/2 cup crumbled blue cheese 2 tomatoes, chopped 1 avocado - peeled, pitted and diced 1/2 red onion, thinly sliced 2 tablespoons red raspberry jam (with seeds) 2 tablespoons red wine vinegar 1/3 cup walnut oil freshly ground black pepper to taste salt to taste |
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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.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
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