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Harvest Salad
This spinach salad is great as a light meal or as a side dish with a steak.
Course
Salad
Ingredients
1/2
cup
chopped pecans
1
bunch spinach
rinsed and torn into bite size piece
1/2
cup
dried cranberries
1/2
cup
crumbled blue cheese
1
avocado
peeled, pitted and diced
1/2
red onion
sliced thinly
1
Tbsp.
Red Raspberry jam
with seeds
2
Tbsp.
Raspberry vinegar
1/3
cup
olive oil or grapeseed oil
freshly ground black pepper to taste
salt to taste
Instructions
Preheat oven to 375 degrees F.
Arrange pecans 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, avocado and red onion.
In a small bowl, whisk together jam vinegar grapeseed oil and salt pour over the salad just before serving and toss to coat.
Notes
Enjoy with a glass of Ilsley Vineyards Cabernet Sauvignon.