Apple Walnut Salad with Easy Blackberry Balsamic Vinaigrette
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Apple Walnut Salad with Easy Blackberry Balsamic Vinaigrette
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Apple Walnut Salad doused with the most delectable easy sweet, tangy Blackberry Balsamic Vinaigrette and packed with a rainbow of harmonious sweet and tart blackberries, apples, and mangoes. This Apple Walnut Salad Recipe might just turn out to be the best salad of your life. Can I say perfect for Easter?
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Ingredients
Blackberry Salad
- 10 oz. spinach or spinach/spring green mix
- 6 oz. blackberry
- 1 honeycrisp apple or Fuji apple, chopped
- 1 Granny Smith apple chopped
- 1 Mango peeled, chopped
- 1 cucumber small, sliced and quartered
- 1 red bell pepper chopped
- 2 green onions chopped
- 1/2 cup feta cheese or more to taste
Honey Roasted Walnuts
- 1 cup walnut halves raw
- 2 honey
- 1 tablespoon sugar
- 1/2 teaspoon salt
Easy Blackberry Balsamic Vinaigrette
- 3 tablespoons blackberry jam seedless
- 2 tablespoons balsamic vinegar quality
- 1 teaspoon Dijon mustard
- 1-3 teaspoons honey (optional depending on desired sweetness)
- 2 tablespoons orange juice
- 1/2 cup extra virgin olive oil quality
- 1/4 teaspoon basil dry
- salt freshly cracked; quantity to taste
- black pepper freshly cracked; quantity to taste
Instructions
- Preheat oven to 350F degrees.
- Easy Blackberry Balsamic Vinaigrette: In a small bowl, vigorously whisk ingredients together until combined. Taste and add additional honey for sweetness, or additional balsamic for more of a "tang" as desired. Store in the refrigerator to chill.*
- Roasted Honey Walnuts: Meanwhile, line a baking sheet with parchment paper. Warm honey in a microwave safe bowl just until it liquefies then add walnuts and stir until evenly coated.
- Spread walnuts on the prepared baking sheet so they are not touching. Bake for 10 minutes. Remove from oven and sprinkle with sugar and salt and stir until evenly coated. Separate walnuts on baking sheet and let cool completely. They will harden as they cool in 5-7 minutes.
- Salad: Add all of the Salad ingredients - including cooled walnuts - to a large bowl and toss until evenly combined. If you expect leftovers, reserve feta and add to individual servings. Whisk vinaigrette to recombine and either drizzle over entire salad (there will be leftovers) and toss or drizzle over individual servings.
Notes
- *This dressing is best chilled to allow flavors to meld so if you have time, make it the day before serving.
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