Harvest Salad
Harvest Salad is a vibrant, seasonal dish featuring fresh greens, roasted butternut squash, crisp apples, and crunchy walnuts. Topped with creamy feta cheese and a tangy maple vinaigrette, this salad embodies the flavors of fall, perfect for festive gatherings.
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.
- Add walnuts on the top just before serving.
Notes
- Include grilled chicken, chickpeas, or quinoa to make the salad more filling.