Spinach, Gorgonzola and cranberry salad with raspberry walnut vinaigrette

    Spinach, Gorgonzola and cranberry salad with raspberry walnut vinaigrette

    16saves
    20min


    450 people made this

    About this recipe: This salad is full of robust flavours - a perfect side to a roast dinner, or top with a chicken breast to make it a supper on its own.

    Ingredients
    Serves: 6 

    • 60g chopped walnuts
    • 1 500g bag spinach, torn into bite-size pieces
    • 60g dried cranberries
    • 70g crumbled Gorgonzola cheese
    • 2 tomatoes, chopped
    • 1 avocado - peeled, stone removed and diced
    • 1/2 red onion, thinly sliced
    • Vinaigrette
    • 2 tablespoons red raspberry jam (with seeds)
    • 2 tablespoons red wine vinegar
    • 5 tablespoons walnut oil
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Preheat oven to 190 C / Gas mark 5. Arrange walnuts in a single layer on a baking tray. 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 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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