Name: Blackberry Apple Spinach Salad with Honey Roasted Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 10 oz. spinach or spinach/spring green mix; 6 oz. blackberries; 1 Honeycrisp or Fuji apple, chopped; 1 Granny Smith apple, chopped; 1 mango, peeled and chopped; 1 small cucumber, sliced and quartered; 1 red bell pepper, chopped; 2 green onions, chopped; 1/2 cup feta cheese, crumbled (or more, to taste); 1 cup raw walnut halves; 2 tbsp honey; 1 tbsp sugar; 1/2 tsp salt; 3 tbsp seedless blackberry jam; 2 tbsp quality balsamic vinegar; 1 tsp Dijon mustard; 1–3 tsp honey (optional, for sweetness); 2 tbsp orange juice; 1/2 cup extra virgin olive oil; 1/4 tsp dry basil; Salt and pepper to taste

Description

This vibrant Blackberry Apple Spinach Salad is loaded with fresh fruits, creamy feta, honey-roasted walnuts, and a tangy-sweet blackberry balsamic vinaigrette. It’s a refreshing and satisfying salad perfect for healthy lunches, brunches, or a beautiful side dish for dinner gatherings.

Ingredients

Scale

For the Salad:

10 oz. spinach or spinach/spring green mix
6 oz. blackberries
1 Honeycrisp or Fuji apple, chopped
1 Granny Smith apple, chopped
1 mango, peeled and chopped
1 small cucumber, sliced and quartered
1 red bell pepper, chopped
2 green onions, chopped
1/2 cup feta cheese, crumbled (or more, to taste)

For the Honey Roasted Walnuts:

1 cup raw walnut halves
2 tbsp honey
1 tbsp sugar
1/2 tsp salt

For the Blackberry Balsamic Vinaigrette:

3 tbsp seedless blackberry jam
2 tbsp quality balsamic vinegar
1 tsp Dijon mustard
1–3 tsp honey (optional, for sweetness)
2 tbsp orange juice
1/2 cup extra virgin olive oil
1/4 tsp dry basil
Salt and pepper to taste

Instructions

Make the Vinaigrette:
- Whisk together blackberry jam, balsamic vinegar, Dijon mustard, honey (if using), and orange juice.
- Gradually add olive oil while whisking until emulsified.
- Stir in dry basil, salt, and pepper to taste. Chill before serving.
Prepare the Honey Roasted Walnuts:
- Preheat oven to 350°F (175°C).
- Coat walnuts with honey and spread them on a baking sheet.
- Bake for 10 minutes, stirring halfway.
- Sprinkle with sugar and salt while warm. Let cool completely.
Assemble the Salad:
- In a large bowl, combine spinach, blackberries, apples, mango, cucumber, bell pepper, green onions, and feta.
- Add honey-roasted walnuts.
- Drizzle with vinaigrette just before serving or serve vinaigrette on the side.

Notes

For a vegan version, replace honey with maple syrup and feta with vegan cheese.
Store leftover walnuts in an airtight container at room temperature for up to one week.
The vinaigrette can be refrigerated for up to one week.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Tossing
Cuisine: American