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Mixed Greens with Berries & Honey-Glazed Hazelnuts

  • 25 m
  • 25 m
Patsy Jamieson
“For a sophisticated starter, try this colorful salad, which marries fresh berries, caramelized nuts and tangy feta cheese. Pureed berries form the base of the dressing, giving it a velvety texture and rich flavor.”


    • Nuts
    • 1 teaspoon extra-virgin olive oil
    • 1 teaspoon honey
    • ¼ cup chopped hazelnuts, or walnuts
    • Dressing
    • ⅓ cup raspberries, blackberries and/or blueberries
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon water
    • 1 teaspoon Dijon mustard
    • 1 small clove garlic, crushed and peeled
    • ½ teaspoon honey
    • ⅛ teaspoon salt, or to taste
    • Freshly ground pepper, to taste
    • 2 tablespoons finely chopped shallots
    • Salad
    • 10 cups mesclun salad greens, (about 8 ounces)
    • 1 cup blackberries, raspberries and/or blueberries
    • ½ cup crumbled feta, or goat cheese (4 ounces)


  • 1 To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
  • 2 To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
  • 3 To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.
  • Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019