Blackberry Salad with Toasted Hazelnuts
Blackberry Salad with Toasted Hazelnuts is a deliciously satisfying salad that's cool, creamy, crunchy and otherwise perfect in every way. With a fresh-squeezed lemon vinaigrette, this salad is a big favorite throughout the summer and fall.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 1/2 cups Grains, cooked
- 4 cups Lettuce, Red Butterleaf
- 1/2 cup Hazelnuts, dry roasted, chopped
- 1 1/2 cups Blackberries, organic if possible
- 1/4 cup Radishes, thinly sliced
- 1/4 cup Italian Parsley (aka flat leaf parsley)
- 1/4 cup Mint leaves, fresh
- 1/2 cup Goat Cheese, crumbled
- 1/4 tsp Flaky sea salt and ground pepper
- FOR THE VINAIGRETTE
- 2 tbsp extra virgin olive oil
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons champagne or rice vinegar
- 2 teaspoons honey
- flake salt and lemon pepper
- COOKED WHEATBERRIES
- 1 cup wheatberries, dried
- 3 cups water
COOK THE WHEATBERRIES
Place the dried and rinsed wheatberries in a medium saucepan with the water. Bring the water to a boil and cover and reduce the heat to medium, allowing the grains to cook at a simmer until all the water is absorbed, 20-30 minutes. It's okay to add a bit more water if needed. You want a chewy consistency. Drain any excess water, and let the grains cool before assembling the salad. Grains can be made ahead by 3 days and stored in the refridgerator.
MAKE THE VINAIGRETTE
Put all the ingredients in a small jar with a lid and shake until combined. Alternatively, you can place the ingredients in a small bowl and whisk with a fork until combined.
ASSEMBLE THE SALAD
Lay the butter lettuce on the platter or plates
Divide the grains on the plates or scatter on top of the butter lettuce on the platter
Add or divide the hazelnuts, blackberries, radish, parsley, mint and goat cheese
Season with the flaky sea salt and freshly ground pepper
Serve the lemon vinaigrette alongside
- Use 1 1/2 cups of any leftover grains you might have on hand, even rice!
- Farro, bulgur wheat or spelt berries work well instead of wheat berries.
- For gluten free, try brown rice, buckwheat, quinoa or millet.
- If you can't find red butterleaf lettuce, regular butter lettuce is a good substitute
- For the hazelnuts, chop them roughly with a sharp knife to break them down a bit. Or, place a clean kitchen towel over the top and lightly pound the hazelnuts with a kitchen mallet or the bottom of a sturdy glass jar (like a Ball jar.) You want uneven sizes and crumbles.
Serving: 4g | Calories: 564kcal | Carbohydrates: 74g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 121mg | Potassium: 279mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1341IU | Vitamin C: 21mg | Calcium: 134mg | Iron: 5mg