1.Wash and spin-dry the spinach.
2.Slice the avocado, walnuts and feta in small pieces.
3.Arrange the salad on a large plate, add all the prepared ingredients, plus the pomegranates and cramberries. Season with salt and pepper.
4.Add 3 tablespoons truffle-flavored extra-virgin olive oil, 2 tablespoons balsamic vinegar and a few basil leaves. Enjoy immediately!