In The Kitchen

Harvest Salad

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One of our favorite fall salads!



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 avocado – peeled, pitted and diced

1/2 red onion, thinly sliced

2 tablespoons red raspberry jam (with seeds)

2 tablespoons red wine vinegar

1/3 cup walnut oil (olive oil is OK to substitute)

Freshly ground black pepper to taste

Salt to taste



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.

In a large bowl, toss together the spinach, walnuts, 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.





Screen Shot 2014-09-23 at 4.43.58 PMRaffy is our Executive Chef and he absolutely loves to try new things. Being so passionate about the dining experience as a whole, Raffy puts just as much energy and attention into the appearance as he does the taste. This clearly shows with his love of doing intricate fruit carvings and the recipes he creates. As a husband and a father he knows the importance of family, and we’re glad to have him as a part of the Viga Family.