Name: Spinach Salad with Apple, Honey-Roasted Walnuts, and Blackberry Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
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

Spinach Salad with Apple, Honey-Roasted Walnuts, and Blackberry Vinaigrette

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Toss spinach with blackberries, apple, honey walnuts, and blackberry vinaigrette for a refreshing seasonal salad.

Ingredients:

3 tablespoons honey
3 cups raw walnut halves
0.5 tablespoon white sugar
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

Instructions:

Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a microwave-safe bowl, heat 3 tablespoons honey until liquefied, about 30 to 45 seconds on Medium. Add walnuts and mix well to coat. Spread onto a baking sheet and bake at the preheated oven until nuts slightly darken, for about 8 to 10 minutes. Once done, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, mix well, and let them cool.
In a lidded jar, mix olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper. Shake vigorously until the vinaigrette is fully blended. Refrigerate until ready to serve.
In a large bowl, mix together spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts. Gently fold in blackberries and drizzle with vinaigrette before tossing to combine.

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