Spinach Salad with Walnut Raspberry Vinaigrette



  1. Preheat oven to 375 degrees F. 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, raspberries, blueberries, 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.

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