Blackberry Hazelnut Spring Salad

Blackberry Hazelnut Spring Salad is a simple salad bursting with sweet and juicy blackberries, toasted hazelnuts and tangy goat cheese. All of this on a bed of peppery arugula, spring greens, fresh herbs and drizzled with a creamy champagne vinaigrette. Serve as is or with grilled chicken, shrimp or salmon... really anything.

Course Salads

Cuisine American

Keyword arugula, blackberry, goat cheese, salad, spring salad

Prep Time 20

Total Time 20

Servings to 6

Calories 194

Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

1/4 cup champagne vinegar
1/4 cup olive oil
1/2 lemon juiced
1 tablespoon dijon mustard
1/2 teaspoon kosher salt more or less to taste
1-2 pinches black pepper freshly ground

FOR THE SALAD:

2 to 3 ounces baby arugula
2 to 3 ounces spring mix
fresh mint leaves to taste
torn fresh basil leaves to taste
1/4 cup toasted chopped hazelnuts
1/4 cup crumbled goat cheese
8 ounces blackberries

US Customary - Metric

Instructions

TO PREPARE THE VINAIGRETTE:

In a blender, mini food processor or magic bullet, measure and add the vinegar, olive oil, lemon juice, dijon mustard, kosher salt (more or less to taste) and black pepper.
Process until smooth and creamy. Refrigerate until ready to serve.

TO PREPARE THE SALAD:

Arrange the baby arugula and mixed spring greens on a large platter or serving bowl. Top with fresh torn basil and mint leaves. Measure the herbs using your heart – it’s up to you!
Top with hazelnuts, goat cheese and blackberries. Drizzle with the vinaigrette top with more ground black pepper if desired.

Nutrition