Harvest Salad

Ingredients

• 0.5 cup chopped walnuts
• 1 bunch spinach, rinsed and torn into bite-size pieces
• 2 tomatoes, chopped
• 1 avocado – peeled, pitted and diced
• 0.5 red onion, thinly sliced
• 0.5 cup dried cranberries
• 0.5 cup crumbled blue cheese
• 1/3 cup walnut oil
• 2 tablespoons red raspberry jam (with seeds)
• 2 tablespoons red wine vinegar
• salt to taste
• freshly ground black pepper to taste

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
3. Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
4. Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.