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Fall Harvest Salad

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


6 people


  • ½ cup chopped walnuts
  • 1 bunch spinach, rinsed and torn into bite-size pieces
  • ½ cup dried cranberries
  • ½ cup crumbled blue cheese
  • 2 medium whole (2-3/5" dia) (blank)s tomatoes, chopped
  • 1 avocado - peeled, pitted and diced
  • ½ red onion, thinly sliced
  • 2 tbsp red raspberry jam (with seeds)
  • 2 tbsp Organic Red Wine Vinegar
  • ⅓ cup Roasted Walnut oil
  • 1 pinch freshly ground black pepper to taste
  • 1 pinch salt to taste


  1. 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. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  3. 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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