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This delicious spinach salad is paired with blackberries, apple, honey roasted walnuts, and a blackberry vinaigrette--it's perfect for a dinner party when blackberries are in season.


Recipe Summary test

30 mins
10 mins
40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Honey Roasted Walnuts:
Blackberry Balsamic Vinaigrette:
Blackberry Salad:


Instructions Checklist
  • 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.

Cook's Note:

The dressing tastes much better after it has chilled for a while and the flavors have melded, so if you can, prepare it the day before.

Nutrition Facts

405 calories; protein 7.9g; carbohydrates 27.1g; fat 31.9g; cholesterol 11.1mg; sodium 290.6mg. Full Nutrition