Harvest Salad

Although the name implies Fall, this is a very pretty year-round salad with lots of crunchiness and a really nice dressing.  I added 2 hard-boiled eggs, used my Raspberry Jam, substituted grape seed oil for walnut oil and sweet onion for red.  I did roast the walnuts, but I didn't detect much of a difference from unroasted.
2 servings

16 calculated points

Rose

Ingredients

• 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
• 1/2 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
• 2 eggs hard-boiled

Directions

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. Boil eggs.

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

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.