Harvest Salad

Name: Harvest Salad
Prep time: 15 min
Yield: 6
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

⏱️ Ready in 15 min 🥄 Prep 15 min 👥 6 servings

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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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes #Under 15 Minutes

📊 At a Glance

Prep 15 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 338

% Daily Value*

Total Fat 27.1g 35%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 207mg 9%

Total Carbohydrate 22.1g 8%

Dietary Fiber 5.4g 19%

Total Sugars 12.7g

Protein 6.7g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.