Harvest Salad with Raspberry Walnut Vinaigrette

I know what you're thinking: "this girl has a salad fetish!" It's true. I do. I fear that someday I might run out of new salad recipes. At the rate I'm going, it could happen. But at least I have a solid repertoire of salads to fall back on. Before I began hunting down recipes like it was my life's purpose, I didn't care all that much for salads. But back then my salads always consisted of the same few things: lettuce (usually tasteless iceberg), tomatoes, carrots, and a bottled dressing (Ranch being the usual). That was before I discovered the wonder of homemade vinaigrette and was enlightened to the endless options of a salad.

I acknowledge that restaurant salads are often worse for you than the meat entree. Particularly fast food and chain joints have the knack for infusing more calories than it seems humanly possible into a measly bowl of greens. The dressing is usually the culprit (and all the cheese and croutons we pile on top to make it more edible). But at more quality eateries and in your own kitchen, when a dressing is lovingly crafted from scratch with familiar pronounceable ingredients, there is a world of difference.

Really, the toppings are up to you. The more salads you make the more you'll learn what combinations work well together. Typically I include a cheese, a nut, and a fruit or vegetable. In this case it's all of the above. Protein, in the form of shredded chicken or grilled shrimp makes an occasional appearance (when I want my salad to serve as a meal). Essential to a fantastic salad: fresh crisp greens. Don't be hesitant to mix your greens. Romaine + spinach + mixed greens is my favorite.

Aptly named, this "Harvest Salad" reminds me of fall. Spinach topped with heart-healthy walnuts, crumbled cheese, creamy avocado, juicy diced tomatoes, sweet onion slices and tart cranberries... perfect in my opinion!

INGREDIENTS
1/2 cup toasted walnuts, chopped
6 oz. baby spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup crumbled blue cheese or feta
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced

Raspberry Walnut Vinaigrette:
2 Tbsp. red raspberry jam (with seeds)
2 Tbsp. red wine vinegar
1/4 cup walnut oil or extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown.

2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion.

3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.

(Adapted from All Recipes)

Serves 4.