Spinach Salad with Apple, Honey-Roasted Walnuts, and Blackberry Vinaigrette recipe
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Ingredients
- 3 tablespoons honey 3 cups raw walnut halves ½ tablespoon white sugar ½ teaspoon salt ½ cup extra-virgin olive oil 6 tablespoons seedless blackberry jam 4 tablespoons good quality balsamic vinegar 4 tablespoons orange juice 2 teaspoons Dijon mustard 2 teaspoons honey ½ teaspoon dried basil salt and freshly cracked black pepper to taste 8 cups fresh spinach 1 sweet apple, chopped 1 Granny Smith apple, chopped 1 cucumber, sliced and quartered 2 red bell peppers, chopped 4 green onions, chopped 1 cup crumbled feta cheese 12 ounces fresh blackberries
Nutrition Info
- 404.6 caloriescarbohydrate: 27.1 gcholesterol: 11.1 mgfat: 31.9 gfiber: 5 gprotein: 7.9 gsaturatedFat: 5 gservingSize: -sodium: 290.6 mgsugar: 19.3 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad with Apple, Honey-Roasted Walnuts, and Blackberry Vinaigrette
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.