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Apple Walnut Salad with Easy Blackberry Balsamic Vinaigrette

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?

Prep Time
20 mins
Total Time
20 mins
Servings: 6 -8
Course: Side Dish , Salad
Cuisine: American

Ingredients

Blackberry Salad
  • 10 oz. spinach or spinach/spring green mix
  • 6 oz. blackberries
  • 1 honeycrip or Fuji apple, chopped
  • 1 Granny Smith apple, chopped
  • 1 mango, peeled and chopped
  • 1 small cucumber, sliced and quartered
  • 1 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 1/2 cup feta or more to taste
Honey Roasted Walnuts
  • 1 cup raw walnut halves
  • 2 tabespoons honey
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
Easy Blackberry Balsamic Vinaigrette
  • 3 tablespoons seedless blackberry jam
  • 2 tablespoons quality balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1-3 teaspoons honey (optional depending on desired sweetness)
  • 2 tablespoons orange juice
  • 1/2 cup quality extra virgin olive oil
  • 1/4 teaspoon dry basil
  • freshly cracked salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350F degrees.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.