Harvest Salad

• 1/2 cup chopped walnuts
• 1 bunch spinach, rinsed and torn into bite-size pieces
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and diced
• 1/2 red onion, thinly sliced
• 2 tablespoons red raspberry jam (with seeds)
• 2 tablespoons red wine vinegar
• 1/3 cup walnut oil
• freshly ground black pepper to taste
• 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.

walnuts, spinach, cranberries, blue cheese, tomatoes, avocado, red onion, red raspberry, red wine vinegar, walnut oil, freshly ground black pepper, salt

Taken from www.allrecipes.com/recipe/23783/harvest-salad/ (may not work)