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Harvest Salad

This harvest salad combines spinach with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 30.9 kcal

Equipment

  • 1 Baking Sheet
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Chef's knife

Ingredients
  

Main

  • ½ cup chopped walnuts
  • 1 bunch spinach rinsed and torn into bite-size pieces
  • 2 tomatoes chopped
  • 1 avocado peeled, pitted, and diced
  • ½ red onion thinly sliced
  • ½ cup dried cranberries
  • ½ cup crumbled blue cheese
  • ⅓ cup walnut oil
  • 2 tablespoons red raspberry jam with seeds
  • 2 tablespoons red wine vinegar
  • salt to taste
  • freshly ground black pepper to taste

Instructions
 

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

Notes

Ensure walnuts are spread in a single layer for even toasting; cool them completely before adding to the salad to maintain crunch. For the spinach, thorough rinsing and drying are paramount to prevent a watery salad and allow the dressing to adhere properly. If the red onion's flavor is too strong, a quick soak in ice water for 10-15 minutes can mellow its bite. When making the dressing, an immersion blender can create a more emulsified, stable vinaigrette, especially with the jam. Always taste and adjust seasoning for the dressing before pouring over the salad; the balance of sweet, tangy, and savory is key. Consider using a high-quality blue cheese for a more pronounced and complex flavor.