Green Harvest Salad

green harvest salad
green harvest salad
5
(1)




Yields6 Servings
Prep Time15 minsTotal Time15 mins

 ½ cup chopped walnuts
 1 bunch spinach, rinsed and torn into bite-size pieces
 ½ cup dried cranberries
 ½ cup cup crumbled cheese
 2 tomatoes, chopped
 1 avocado - peeled, pitted and diced
 ½ red onion, thinly sliced
 2 tbsp red raspberry jam (with seeds)
 2 tbsp red wine vinegar
  cup cup walnut oil
 freshly ground black pepper to taste
 salt to taste

1

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet.

2

Toast in oven for 5 minutes, or until nuts begin to brown.

3

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

4

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt.

5

Pour over the salad just before serving, and toss to coat.

Spinach salad with shredded cheese, walnuts, and dried cranberries

CategoryBreakfast and Brunch, Dinners, saladDifficultyBeginner

Ingredients

 ½ cup chopped walnuts
 1 bunch spinach, rinsed and torn into bite-size pieces
 ½ cup dried cranberries
 ½ cup cup crumbled cheese
 2 tomatoes, chopped
 1 avocado - peeled, pitted and diced
 ½ red onion, thinly sliced
 2 tbsp red raspberry jam (with seeds)
 2 tbsp red wine vinegar
  cup cup walnut oil
 freshly ground black pepper to taste
 salt to taste

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet.

2

Toast in oven for 5 minutes, or until nuts begin to brown.

3

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

4

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt.

5

Pour over the salad just before serving, and toss to coat.

Green Harvest Salad



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