Harvest Salad With Cider Vinaigrette Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

Steps:

• Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.
• Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.
• Cider Vinaigrette: Whisk together first 4 ingredients; gradually whisk in oil until blended. Yields 1/2 cup.