SEARCH
More 10 Photos

Harvest Salad Recipe

Recipe by: MyPlate

"Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Preheat 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.
  • 2In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  • 3In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
Ingredients
  • 6 servings
  • 338 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    338
    17%
  • Fat:
    27.1
    42%
  • Carbs:
    22.1
    7%
  • Protein:
    6.7
    13%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like