Toast the walnuts first. If you are using the oven, put it on a pre heat of 190 C. Roast the walnuts on a baking tray for around five minutes or when they started appearing brown to you. For pan users, simply heat up a pan and roast the nuts on medium heat while stirring frequently and not letting them burn.
In the salad bowl, mix together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado and red onion.
Make the vinaigrette in a small mixing bowl. Whisk together the jam, vinegar, walnut oil, pepper and salt. Just before serving, pour it over the salad and toss well so that it is coated over the vegetables.