Harvest Salad!

Harvest Salad

This salad is one of the best salads I have had in a long time. I did use pine nuts instead of walnuts but either would be great. I am not a 

fan of blue cheese but put it in anyway. I was really surprised that I didn't taste it. Not sure it is really needed. I may leave it out next time. I loved the sweetness of this dressing. It was just enough.  It was the perfect mix for this salad. I will be making this time and time again. 

Ingredients:

Preheat oven to 375 degrees.Put walnuts on tray. 

Bake for approx 5 minutes or until they start to turn brown.

**(I use pine nuts)

**(I use spinach and kale mixed)

Put spinach and kale in bowl

Add cranberries

Add crumbled blue cheese

Add chopped tomatoes

Add chopped avocado

Add pine nuts or walnuts

Add chopped red onions

Add jam, vinegar, walnut oil, salt and pepper. 

Whisk well

I put mine in refrigerator for awhile before I pour oil 

over spinach mixture. It sets up and is thicker

When ready to serve pour oil over spinach.

Mix well

Enjoy!

Harvest Salad Recipe:

1/2 Cup chopped walnuts

**(I used pine nuts)

1 bunch spinach, rinsed and torn into bite size pieces

**(I use baby spinach and baby kale so I don't tear it up)

1/2 cup dried cranberries

1/2 cup crumbled blue cheese

2 tomatoes, chopped

1 avocado peeled, pitted and diced

1/2 red onion chopped

2 tablespoons red raspberry jam with seeds

2 tablespoons red wine vinegar

1/3 cup walnut oil

salt and pepper to taste

 Directions:

Preheat oven to 375 degrees. (190 degrees C.)

Arrange walnuts in single layer on baking sheet. Toast in oven for 5 minutes 

or until nuts begin to brown.

In large bowl, toss together spinach, walnuts, cranberries, blue cheese, tomatoes, 

avocado and red onions.

**(I used pine nuts)

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

over salad just before serving and toss to coat. 

I served this with grilled marinated salmon. 

Delicious! 

Enjoy!

xoxo

Lenetta