Harvest Salad Recipe


1/4 cup chopped walnuts

1 bag 6 oz. baby spinach washed and rinsed

1/2 cup dried cherries

1/2 cup crumbled blue cheese

1 tomato chopped

1 avocado- peeled, pitted and diced

1/4 red onion chopped

1 Orchard Cherry Berry Froozer defrosted

2 tbsp red wine vinegar

1/3 cup extra virgin olive oil

freshly ground black pepper to taste

salt to taste


Preheat oven to 375 degrees F. 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, cherries, blue cheese, tomato, avocado, and red onion. In a small bowl, whisk together Orchard Cherry Berry Froozer, Vinegar, extra virgin olive oil, pepper, and salt. Pour over the salad just before serving and toss to coat. Enjoy!