Harvest Salad

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can’t find walnut oil, olive oil may be substituted.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 338 calories; protein 6.7g; carbohydrates 22.1g; fat 27.1g; cholesterol 8.4mg; sodium 206.7mg.