Name: Harvest Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chopped walnuts - ½ cup; Spinach, rinsed and torn into bite-size pieces - 1 bunch; Dried cranberries - ½ cup; Crumbled blue cheese - ½ cup; Tomatoes, chopped - 2; Avocado - peeled, pitted and diced - 1; Red onion, thinly sliced - ½; Red raspberry jam (with seeds) - 2 tablespoons; Red wine vinegar - 2 tablespoons; Walnut oil - ⅓ cup; Freshly ground black pepper to taste - ⅓ cup; Salt to taste - ⅓ cup

Ingredients for - Harvest Salad

1. Chopped walnuts ½ cup

2. Spinach, rinsed and torn into bite-size pieces 1 bunch

3. Dried cranberries ½ cup

4. Crumbled blue cheese ½ cup

5. Tomatoes, chopped 2

6. Avocado - peeled, pitted and diced 1

7. Red onion, thinly sliced ½

8. Red raspberry jam (with seeds) 2 tablespoons

9. Red wine vinegar 2 tablespoons

10. Walnut oil ⅓ cup

11. Freshly ground black pepper to taste ⅓ cup

12. Salt to taste ⅓ cup

How to cook deliciously - Harvest Salad

1 . Stage

Preheat 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.

2 . Stage

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

3 . Stage

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.