Harvest Salad
This harvest salad recipe is adorned with fresh spinach, blue cheese, avocado, and cranberries, then drizzled with a bright raspberry walnut vinaigrette.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.'}
Nutrition Facts
Per serving (6 servings total)