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Harvest Salad

Harvest Salad

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings, or 4 servings as a side salad 1x
  • Category: Salad
  • Cuisine: American


A spinach salad with cranberries and blue cheese is served with a raspberry vinaigrette.




  • 2 tablespoons raspberry jam
  • 2 tablespoons red wine vinegar
  • 1/3 cup oil (walnut, olive or vegetable works)
  • salt and pepper, to taste


  • 1/2 cup chopped pecans
  • 2 cups spinach, torn into bite sized pieces
  • 2 cups baby greens
  • 1 cup cooked chicken, cut into bite sized pieces
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled blue cheese
  • 2 tomatoes, chopped
  • 1 avocado, peeled, pitted and sliced
  • 1/2 red onion, thinly sliced


Make the dressing:

  1. In a small bowl, whisk together the jam and vinegar. Slowly whisk in the oil until combined. Season to taste with salt and pepper.

Make the salad:

  1. Preheat the oven to 375F. Arrange the pecans in a single layer on a baking sheet and toast until they start to brown, about 5 minutes.
  2. In a large bowl, toss together the pecans, spinach, greens, chicken, cranberries, blue cheese, tomatoes, avocado and red onion. Serve with the dressing.

Recipe Notes:

adapted from allrecipes