Harvest Salad


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

Prep Time:
15 mins
Total Time:
15 mins
6 servings


  • ½ cup chopped walnuts

  • 1 bunch spinach, rinsed and torn into bite-size pieces

  • ½ cup dried cranberries

  • ½ cup crumbled blue cheese

  • 2 tomatoes, chopped

  • 1 avocado - peeled, pitted and diced

  • ½ red onion, thinly sliced

  • 2 tablespoons red raspberry jam (with seeds)

  • 2 tablespoons red wine vinegar

  • 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. 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.

Nutrition Facts (per serving)

338 Calories
27g Fat
22g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 338
% Daily Value *
Total Fat 27g 35%
Saturated Fat 5g 23%
Cholesterol 8mg 3%
Sodium 207mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 19%
Total Sugars 13g
Protein 7g
Vitamin C 25mg 127%
Calcium 136mg 10%
Iron 2mg 12%
Potassium 670mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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