Harvest Salad with Raspberry Vinaigrette

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Total Time
30mins
Prep
15 mins
Cook
15 mins

This is a tangy salad that all the blue cheese lovers will like.

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Ingredients

Nutrition

Directions

  1. Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
  2. Arrange greens on individual plates.
  3. Top with some of each; apple, walnuts and cheese.
  4. Drizzle lightly with dressing.
  5. For the dressing, combine all the ingredients in a jar and shake until well blended.
Most Helpful

5 5

This is my new favorite salad. My husband loves it and I make it when we have people over. It's light and has lots of flavors! Great with salmon or chicken.

5 5

My husband loved this. I am always on the lookout for interesting vegetarian recipes for him ( not vegan because he loves cheese ) I used romaine and baby spinach because that was all I had. Also added a handful of fresh raspberries to the salad and a tad more olive oil to the dressing. Had to substitute dijon for dry mustard. Even with the subs, this was soooo good. Larry pays $7 for something similar with pears at a nearby restaurant. No more!

5 5

Wonderful, fast and flavorful! I love the combination of green apple and blue cheese with a tangy and slightly sweet dressing. Dressing is best when made early in the day so flavors have a chance to meld. Thanks, Babs!