Blackberry Salad with Toasted Hazelnuts
Blackberry Salad with Toasted Hazelnuts is a deliciously satisfying salad that's cool, creamy, crunchy and easy to make!
- 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
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.
- 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