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Harvest Salad

Harvest Salad

  • Prep

    15 m
  • Ready In

    15 m
Tiffany

Tiffany

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINAH1
136

GINAH1

7/23/2003

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

KIMAR
95

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
93

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!

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