Harvest Salad

Ingredients

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

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Spread walnuts on a baking sheet. Toast in the preheated oven until nuts begin to brown, about 5 minutes.

3. 3

   Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.

4. 4

   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.