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Long blue platter of salad made of goat cheese, blackberries, hazelnuts, radish and mint on a blue table
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5 from 14 votes

Blackberry Salad with Toasted Hazelnuts

Blackberry Salad with Toasted Hazelnuts is a deliciously satisfying salad that's cool, creamy, crunchy and easy to make!
Prep Time15 mins
Cook Time30 mins
0 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 564kcal
Author: Paige

Ingredients

  • 1 1/2 cups Grains, cooked
  • 4 cups Lettuce, Butter lettuce preferred
  • 1/2 cup Hazelnuts, dry roasted, roughly chopped
  • 1 1/2 cups Blackberries, organic
  • 1/4 cup Radishes, very thinly sliced
  • 1/4 cup Italian Parsley, roughly chopped
  • 1/4 cup Mint leaves, fresh
  • 1/2 cup Goat Cheese, crumbled
  • 1/4 tsp Flaky sea salt and ground pepper
  • FOR THE VINAIGRETTE
  • 1/4 cup Olive Oil, extra virgin
  • 1 tablespoon Lemon juice, fresh squeezed
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey
  • Flake Sea Salt and lemon pepper
  • COOKED WHEATBERRIES
  • 1 cup Wheatberries, dried
  • 3 cups Water

Instructions

  • COOK THE WHEATBERRIES
    Place rinsed and dried wheatberries in a medium saucepan with the water. Bring water to the boil, cover and reduce the heat to medium, simmer until water is absorbed, 20-30 minutes. Add a little more water if needed until the grains are tender and chewy. Remove from heat and cool before assembling the salad.
    Can be made up to 3 days ahead and stored in the refrigerator.
  • MAKE THE VINAIGRETTE
    Put the olive oil, lemon juice, rice vinegar and honey 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 and divide the grains on the plates.
    Add/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 to drizzle on top.

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