Harvest Salad

Recipe credit: Marg Clennon

Chef’s Notes

Enjoy with a glass of Ilsley Vineyards Cabernet Sauvignon.

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Harvest Salad

This spinach salad is great as a light meal or as a side dish with a steak.
Course Salad

Ingredients

  • 1/2 cup chopped pecans
  • 1 bunch spinach rinsed and torn into bite size piece
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled blue cheese
  • 1 avocado peeled, pitted and diced
  • 1/2 red onion sliced thinly
  • 1 Tbsp. Red Raspberry jam with seeds
  • 2 Tbsp. Raspberry vinegar
  • 1/3 cup olive oil or grapeseed oil
  • freshly ground black pepper to taste
  • salt to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Arrange pecans in a single layer on a baking sheet.
  • Toast in oven for 5 minutes or until nuts begin to brown.
  • In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, avocado and red onion.
  • In a small bowl, whisk together jam vinegar grapeseed oil and salt pour over the salad just before serving and toss to coat.

Notes

Enjoy with a glass of Ilsley Vineyards Cabernet Sauvignon.