Mixed Green Salad With Sugared Walnuts, Blackberries and Feta

I remember the first time I made this salad. It was a warm summer evening, and I was hosting a small dinner party for some close friends. I wanted something that was both elegant and effortless, a dish that celebrated the season’s bounty. As I tossed the vibrant greens with the juicy blackberries, salty feta, and crunchy sugared walnuts, a wave of calm washed over me. The simple act of creating something beautiful and delicious felt incredibly satisfying. This salad became an instant hit that night, and it’s been a go-to recipe ever since. It’s more than just a salad; it’s a memory of good food, good friends, and the simple joys of summer.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Yield: Approximately 8 cups of salad
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon coarse salt, plus more to taste
• 1/4 cup extra virgin olive oil (preferably lemon infused)
• 10 cups mixed salad greens, such as baby spinach, and red-leaf Boston lettuces
• 1 lb blackberries (about 4 pints)
• 9 ounces feta cheese, crumbled
• Fresh ground pepper
• Sugared Walnuts
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon coarse salt
  • 2 cups walnut halves (about 8 oz.)

Equipment Needed

• Whisk
• Large bowl
• Small saucepan
• Rimmed baking sheet
• Slotted spoon
• Airtight container

Instructions

1. Begin by preparing the vinaigrette. In a small bowl, whisk together the white wine vinegar, fresh orange juice, and coarse salt.
2. Slowly drizzle in the extra virgin olive oil in a slow steady stream while continuing to whisk vigorously until the vinaigrette is emulsified. This creates a smooth and well-combined dressing. Set aside.
3. Now, let’s prepare the sugared walnuts. Preheat your oven to 350°F (175°C).
4. In a large bowl, combine the confectioners’ sugar and coarse salt. Mix well and set aside.
5. Bring a small saucepan of water to a rolling boil over high heat.
6. Carefully add the walnut halves to the boiling water and blanch for exactly 2 minutes. Blanching helps the sugar adhere properly and creates a crispier coating.
7. Drain the blanched walnuts using a slotted spoon, then immediately transfer them to the bowl containing the sugar and salt mixture.
8. Toss the walnuts thoroughly until they are evenly coated with the sugar mixture.
9. Spread the sugared walnuts in a single layer on a rimmed baking sheet.
10. Bake in the preheated oven for about 10 minutes, stirring occasionally, until the walnuts are golden brown and the sugar has caramelized. Keep a close eye on them, as they can burn quickly.
11. Remove the baking sheet from the oven and let the sugared walnuts cool completely on the baking sheet. As they cool, they will harden and become even crispier. Once cooled, the sugared walnuts can be stored in an airtight container at room temperature for up to 3 days.
12. In a large bowl, combine the mixed salad greens, blackberries, crumbled feta cheese, and the cooled sugared walnuts.
13. Just before serving, drizzle the vinaigrette over the salad. Start with a small amount and add more to taste.
14. Gently toss the salad to combine all the ingredients, being careful not to crush the blackberries.
15. Season with additional coarse salt and freshly ground pepper to taste.

Expert Tips & Tricks

• Lemon-infused olive oil adds a bright and zesty flavor to the vinaigrette, complementing the sweetness of the blackberries and the saltiness of the feta. If you don’t have lemon-infused olive oil, you can add a teaspoon of lemon zest to your regular extra virgin olive oil.
• Blanching the walnuts is a crucial step for achieving the perfect sugared coating. It helps the sugar adhere evenly and prevents the walnuts from becoming soggy during baking.
• Don’t overcrowd the baking sheet when baking the walnuts. Overcrowding can cause them to steam instead of caramelize, resulting in a less crispy texture. If necessary, bake the walnuts in two batches.
• For a more intense walnut flavor, try toasting the raw walnuts in a dry skillet over medium heat for a few minutes before blanching. This will enhance their nutty aroma and add another layer of flavor to the salad.
• If you are preparing this salad ahead of time, it is best to keep the vinaigrette separate and add it just before serving to prevent the greens from wilting. You can also prepare the sugared walnuts in advance and store them in an airtight container.

Serving & Storage Suggestions

Serve this mixed green salad immediately after tossing with the vinaigrette for the best flavor and texture. It makes a delightful appetizer, side dish, or even a light main course for lunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the greens may become slightly wilted. It’s best to store the vinaigrette separately and add it just before serving. The sugared walnuts will stay crisp for a few days when stored properly in an airtight container.

This salad is best enjoyed fresh and is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	789.3 kcal	N/A
Calories from Fat	599 g	76%
Total Fat	66.6 g	102%
Saturated Fat	15.6 g	77%
Cholesterol	60.2 mg	20%
Sodium	1629.4 mg	67%
Total Carbohydrate	37 g	12%
Dietary Fiber	9.9 g	39%
Sugars	24.8 g	99%
Protein	20.1 g	40%

Variations & Substitutions

• For a vegan version: Omit the feta cheese or substitute with a vegan feta alternative.
• For a gluten-free version: This recipe is naturally gluten-free.
• Add protein: Grilled chicken, shrimp, or tofu would be delicious additions.
• Swap the fruit: Blueberries, raspberries, or sliced peaches would be lovely substitutes for the blackberries.
• Change the cheese: Goat cheese or blue cheese would also work well in this salad.
• Try different nuts: Pecans or almonds can be used instead of walnuts.
• Spice it up: Add a pinch of red pepper flakes to the sugared walnut mixture for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I make the sugared walnuts ahead of time?
A: Absolutely! The sugared walnuts can be made up to 3 days in advance and stored in an airtight container at room temperature.

Q: Can I use frozen blackberries instead of fresh?
A: Fresh blackberries are preferred for their texture and flavor, but you can use frozen blackberries if necessary. Thaw them completely and pat them dry before adding them to the salad.

Q: Can I substitute the white wine vinegar with another type of vinegar?
A: Yes, you can substitute with apple cider vinegar or champagne vinegar for a similar flavor profile.

Q: How do I prevent the sugared walnuts from sticking together?
A: Make sure to spread the walnuts in a single layer on the baking sheet and stir them occasionally during baking. This will prevent them from clumping together.

Q: Is it necessary to blanch the walnuts before sugaring them?
A: Blanching helps the sugar adhere properly and creates a crispier coating, so it is recommended for the best results.

Final Thoughts

I hope this recipe inspires you to create your own memorable moments around the table. This Mixed Green Salad with Sugared Walnuts, Blackberries and Feta is a delightful combination of sweet, salty, and crunchy textures that is sure to impress. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of creating something delicious and sharing it with the people you love. Bon appétit!