Harvest Salad

Harvest Salad

318
Tiffany 0

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

Ingredients 15 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Chicken Salad with Bacon, Lettuce, and Tomato

Kickin' chicken BLT salad, oh my!

Pear and Blue Cheese Salad

A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 318

  1. 448 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
GINAH1
7/23/2003

I substituted olive oil for the walnut oil-tasted great.

KIMAR
8/29/2002

Nice salad! Although the description mentioned walnuts, they were not listed in the ingredients section nor the directions section, so you may want to write them in when you print out the recipe. To save time, you could substitute bottled Raspberry Vinaigrette dressing for the dressing listed here. They don't taste exactly the same, but close enough and certainly a time-saver for busy cooks. Very attractive salad!

Jillian
1/31/2012

Oh my! This is one fabulous salad! Not only is it pretty to look at, but it's chock full of wonderful flavors and textures. I added a little cooked crumbled bacon and for the dressing I subbed olive oil for the walnut oil. This was a nice mix of sweet and salty!