Harvest Salad

Harvest Salad


(6 votes) 4 6

Get a load of this fresh and hearty salad sure to become a new household favorite. This delicious blend of fruit, nuts, and greens will leave you wanting more. Pair it with it with your favorite main course and enjoy.

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Bradenton, FL

Serving Size / Yield

2 Servings


  • 1/2 C. chopped walnuts
  • 1 bunch spinach, rinsed and torn into bite-size pieces
  • 1/2 C. dried cranberries
  • 1/2 C. crumbled blue cheese
  • 2 tomatoes, chopped
  • 1 avocado, peeled, pitted and diced
  • 1/2 red onion, thinly sliced
  • 2 Tbs. red raspberry jam with seeds
  • 2 Tbs. red wine vinegar
  • 1/3 C. walnut oil or olive oil
  • Freshly ground black pepper to taste
  • Salt to taste

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Preheat oven to 375 degrees. Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

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