Harvest Salad

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

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

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.

Harvest Salad