Harvest Salad257 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 338 cal
- 27.1 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (257)Rate This Recipe
"I substituted olive oil for the walnut oil-tasted great...." See more"
"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!"
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