Harvest Salad

257 Reviews

Prep: 15 min
Ready In: 15 min

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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
338 cal
17%

Fat
27.1 g
42%

Carbs
22.1 g
7%

Based on a 2,000 calorie diet

Reviews (257)

Rate This Recipe

105

GINAH1

Jul. 23, 2003

"I substituted olive oil for the walnut oil-tasted great...." See more"

KIMAR

Aug. 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 ..." See moresave 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

Jan. 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 ..." See moreoil for the walnut oil. This was a nice mix of sweet and salty!"

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