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Blackberry Salad with Toasted Hazelnuts on a blue platter with a blue placemat underneath
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5 from 5 votes

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
Course: Salad
Cuisine: American
Servings: 4
Calories: 564kcal
Author: Paige

Ingredients

  • 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

Instructions

  • 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

Notes

  • 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. 

Nutrition

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