Harvest Salad is a colorful fall-inspired salad made with fresh spinach, juicy tomatoes, creamy avocado, toasted walnuts, dried cranberries, and crumbled blue cheese. A homemade walnut oil vinaigrette with red raspberry jam and red wine vinegar brings everything together in about 30 minutes.
Every bite combines tender greens, buttery avocado, crunchy nuts like Mashuga Nuts or Roasted Peanuts in Shell, and chewy cranberries with the distinctive tang of blue cheese.
The lightly sweetened dressing adds a fruity contrast, making this salad a lovely addition to autumn lunches, holiday dinners, or a seasonal meal at home.
Why You’ll Want to Make This Harvest Salad
- Seasonal Ingredients: Spinach, walnuts, and dried cranberries create a natural fit for fall menus.
- Homemade Dressing: Mix walnut oil, raspberry jam, and red wine vinegar for a distinctive vinaigrette.
- No Complicated Techniques: The main preparation involves toasting walnuts, chopping produce, and whisking the dressing.
- Fresh and Varied: Combines leafy greens, fruit, vegetables, nuts, and cheese in one bowl.
- Easy to Adapt: Adjust the amount of each topping to suit your preferences.
- Ready in 30 Minutes: A practical option when you want a fresh salad without a lengthy cooking process.
Harvest Salad
Equipment
- Baking sheet
- Mixing bowls
- Salad tongs or serving utensils
- Whisk
Ingredients
- ⅓ cup walnut oil
- ½ cup red onion, thinly sliced
- salt to taste
- 2 tbsp red raspberry jam
- 1 avocado, peeled, pitted, and diced
- ½ cup crumbled blue cheese
- 1 bunch spinach, rinsed and torn into bite-size pieces
- freshly ground black pepper to taste
- ½ cup chopped walnuts
- 2 tbsp red wine vinegar
- 2 tomatoes, chopped
- ½ cup dried cranberries
Instructions
- Preheat your oven to 375°F (190°C).
- Spread the walnuts in a single layer on a baking sheet and toast them in the oven for about 5 minutes, or until they start to brown.
- In a large bowl, combine the spinach, tomatoes, avocado, toasted walnuts, cranberries, blue cheese, and red onion.
- In a separate small bowl, whisk together walnut oil, jam, vinegar, salt, and pepper.
- Drizzle this dressing over the salad and toss gently to coat.
- Transfer the salad to serving bowl and add walnuts on the top just before serving.
Notes
- Include grilled chicken, chickpeas, or quinoa to make the salad more filling.
| Nutrition | Value |
|---|---|
| Calories | 338 kcal |
| Carbohydrates | 22 g |
| Protein | 7 g |
| Vitamin C | 25 mg |
| Iron | 2 mg |
| Sugar | 13 g |
| Calcium | 136 mg |
Common Mistakes That Affect Harvest Salad
- Burning the Walnuts: Nuts can turn bitter if they toast for too long. Check them frequently near the end of the cooking time.
- Using Wet Spinach: Water clinging to the leaves can dilute the dressing and prevent it from coating the greens evenly.
- Mashing the Avocado: Toss gently to keep the avocado pieces intact instead of turning them into a creamy coating.
- Overdressing the Salad: Adding all the dressing at once can leave the ingredients swimming in oil. Start with less and add more as needed.
- Using Stale Walnut Oil: Old oil can have an unpleasant, bitter taste that affects the entire dressing.
- Adding the Dressing Too Early: Spinach wilts after sitting in dressing, so combine everything close to serving time.
Easy Ways to Customize This Harvest Salad
- Apple Harvest Salad: Add thinly sliced crisp apples for a sweet, seasonal crunch.
- Pear and Walnut Salad: Use sliced ripe pear for a softer fruit texture and delicate sweetness.
- Feta Cheese Version: Replace the blue cheese with crumbled feta for a milder, salty finish.
- Protein-Rich Salad: Add grilled chicken, cooked chickpeas, or quinoa to make the salad more substantial.
- Extra Crunch: Sprinkle in pumpkin seeds or sunflower seeds for another layer of texture.
- Citrus Variation: Add a little fresh orange zest to the dressing for a brighter fruit note.
- Balsamic Twist: Replace the red wine vinegar with balsamic vinegar for a deeper, sweeter dressing.
What To Serve With Harvest Salad!
How to Store Harvest Salad
- Refrigerator Storage: Store leftover undressed salad in an airtight container in the refrigerator and use it within 1–2 days for the best quality.
- Dressing Storage: Keep leftover dressing in a separate sealed container in the refrigerator and use it within 3–4 days.
- Prepare Ahead: Wash and dry the spinach, slice the onion, and prepare the dressing ahead of time. Assemble the salad shortly before serving.
- Protect the Avocado: Cut the avocado close to serving time to minimize browning.
- Freshness Tip: Store toasted walnuts separately and add them just before serving to preserve their crunch.
Frequently Asked Questions
1. Can I make Harvest Salad without walnut oil?
Yes. A mild olive oil can work in the dressing, although it will have a different flavor. Walnut oil provides the characteristic nutty note that complements the toasted walnuts.
2. How do I know when walnuts are properly toasted?
They should smell nutty and develop light golden-brown spots. Remove them from the oven promptly because their residual heat can continue to darken them.
3. Can I use frozen spinach for this salad?
Fresh spinach is the better choice for this recipe because it provides the leafy structure needed for a fresh salad. Frozen spinach is softer and releases more moisture after thawing.
4. What can I use if I don’t have red raspberry jam?
Another berry jam, such as strawberry or blackberry, can work in the vinaigrette. The sweetness and fruit flavor will vary depending on the jam you choose.
5. Why does my homemade dressing separate?
Oil and vinegar naturally separate when left standing. Whisk the dressing again just before pouring it over the salad to redistribute the ingredients.
6. Can I make this salad dairy-free?
Yes. Leave out the blue cheese or use a suitable dairy-free cheese alternative. Check the other ingredient labels if you’re preparing the salad for someone with a dairy allergy.
7. Is Harvest Salad suitable for a vegetarian meal?
Yes, it can be served as a vegetarian dish. For a more filling meal, add chickpeas or quinoa. If following a strict vegetarian diet, check that the cheese is made with suitable vegetarian-friendly enzymes.
8. Can I serve this salad at a holiday gathering?
Yes. Its colorful ingredients make it a natural fit for fall dinners and holiday meals. For the best presentation, toss it with the dressing shortly before serving and add the walnuts on top.
hi there,
i’m Archie
A San Diego-born home cook who turns her kitchen into a playground of flavors.
