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Roasted Walnut Blackberry Vinaigrette & Salad


1 cup raw walnut halves
2 tbsp. OOD Whole Hive Honey
1 tbsp. sugar
½ tsp OOD Himalayan Pink Salt

10 oz. Spinach or Spinach/Spring Green Mix
6 oz. blackberries
1 Apple (Crisp or Fuji), chopped.
1 Granny smith apple, chopped
1 mango, peeled and chopped
1 small cucumber, sliced and quartered
1 red bell pepper, chopped
2 green onions, chopped
½ cup feta or more to taste

3 tbsp. OOD Blackberry Balsamic
1 tsp. Dijon mustard
2 tbsp. orange juice
½ cup OOD Roasted Walnut Oil
½ tsp dry basil (or 1 oz. OOD Basil EVOO)
OOD Himalayan Pink Salt, and pepper to taste


Honey Roasted Walnuts: Warm honey in a microwave safe bowl, add walnuts and coat evenly. Spread nuts on parchment lined baking sheet, not touching. Bake at 350° for 10 minutes. Remove from oven, sprinkle walnuts with sugar and salt, stir until evenly coated. Let cool 7 minutes.

Salad: Add salad ingredients in a salad bowl including cooled walnuts, toss until well mixed. Top with feta.

Vinaigrette: In a small bowl, vigorously whisk all ingredients together. Chill until used to toss with salad.

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