HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE RECIPE - (4.1/5)

Harvest Salad with Raspberry Walnut Vinaigrette Recipe - (4.1/5) image

Provided by Johanna

Number Of Ingredients 12

Raspberry Walnut Vinaigrette:
1/2 cup toasted walnuts, chopped
6 oz. baby spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup crumbled blue cheese or feta
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced
2 Tbsp. red raspberry jam (with seeds)
2 Tbsp. red wine vinegar
1/4 cup walnut oil or extra virgin olive oil
salt and freshly ground black pepper, to taste

Steps:

1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown. 2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion. 3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.