Name: Apple Spinach Salad with Blackberry Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: US
Ingredients: 3 tablespoons honey; 3 cups raw walnut halves; 0.5 tablespoon white sugar; 0.5 teaspoon salt; 0.5 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; 0.5 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

A symphony of flavors and textures, this vibrant spinach salad features the sweetness of apples, the crunch of honey-roasted walnuts, and the tangy burst of blackberry vinaigrette. It's an elegant dish that celebrates seasonal ingredients and elevates any occasion.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

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. (20 minutes)

03

Step

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. (5 minutes)

04

Step

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. (10 minutes)

For an extra layer of flavor, try toasting the walnut halves in a dry skillet over medium heat for 3-5 minutes before coating them in honey.
If fresh blackberries are not available, you can use frozen blackberries that have been thawed and gently patted dry.
The blackberry vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to shake well before using.
Feel free to customize the salad with other seasonal fruits and vegetables, such as pears, raspberries, or roasted beets.

Adrien Gottlieb

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