Description
A fresh and vibrant salad featuring juicy blackberries, crisp apples, mango, crunchy walnuts, and creamy feta cheese, tossed with a homemade blackberry balsamic vinaigrette. This salad is perfect for summer gatherings, Easter brunch, or a light and healthy meal.
Ingredients
Scale
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For the Salad:
- 10 oz. spinach or mixed greens
- 6 oz. fresh blackberries
- 1 Honeycrisp or Fuji apple, chopped
- 1 Granny Smith apple, chopped
- 1 ripe mango, peeled and diced
- 1 small cucumber, sliced and quartered
- 1 red bell pepper, chopped
- 2 green onions, chopped
- ½ cup feta cheese, crumbled
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For the Honey-Roasted Walnuts:
- 1 cup raw walnut halves
- 2 tablespoons honey
- 1 tablespoon sugar
- ½ teaspoon salt
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For the Blackberry Balsamic Vinaigrette:
- 3 tablespoons seedless blackberry jam
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1–3 teaspoons honey (adjust to taste)
- 2 tablespoons fresh orange juice
- ½ cup extra virgin olive oil
- ¼ teaspoon dried basil
- Salt and black pepper, to taste
Instructions
- Prepare the Blackberry Balsamic Vinaigrette: In a bowl, whisk together blackberry jam, balsamic vinegar, Dijon mustard, honey, and orange juice. Slowly drizzle in olive oil while whisking. Season with dried basil, salt, and pepper. Refrigerate.
- Make the Honey-Roasted Walnuts: Preheat oven to 350°F (175°C). Toss walnuts in warm honey and spread them on a parchment-lined baking sheet. Bake for 10 minutes, then sprinkle with sugar and salt. Let them cool completely.
- Assemble the Salad: In a large bowl, combine spinach, blackberries, apples, mango, cucumber, bell pepper, green onions, and feta cheese. Add the cooled walnuts.
- Dress the Salad: Whisk the vinaigrette again and drizzle over the salad. Toss gently to coat and serve immediately.
Notes
- For extra crunch, toast the walnuts before roasting them with honey.
- Adjust sweetness in the vinaigrette based on preference.
- Add grilled chicken or shrimp for a protein-packed meal.
- Store dressing separately to keep the salad fresh for meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American, Mediterranean