Raspberry, Spinach & Persian Feta Salad With Walnuts

Raspberry, Spinach & Persian Feta Salad With Salted Candied Walnuts
Alice Duthie

Lifestyle Writer

Jan 13, 2024

Raspberry, Spinach & Persian Feta Salad With Walnuts

Serves 4
Prep time 10 minutes
Cook time 5 minutes

INGREDIENTS

For the Salad
60ml (¼ cup) olive oil
2 tablespoons verjuice
1 teaspoon Dijon mustard
½ teaspoon caster sugar
100g baby spinach leaves
2 tablespoons chives, roughly chopped
1 lemon, coarsely zested
125g raspberries
100g Persian feta, drained, crumbled

For the Salted candied walnuts
2 tablespoons caster sugar
½ cup walnuts, lightly toasted
½ teaspoon salt flakes
¼ teaspoon dried chilli flakes

METHOD

For the Salted candied walnuts
1 To make the candied walnuts, heat sugar in a medium, non-stick frying pan over medium heat.
2 Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms.
3 Working quickly, remove pan and add walnuts, salt and chilli flakes. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon.Allow to cool.
4 Then using your hands to snap the caramel, separate the clusters.

For the Salad
1 To prepare salad, for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.
2 Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.
3 Drizzle over ½ the dressing, serve immediately.

Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

The Carousel thanks Raspberries and Blackberries Australia for this recipe.

ABOUT THE AUTHOR

By Alice Duthie

Lifestyle Writer

Alice Duthie is a beauty and lifestyle writer for The Carousel. She is currently studying a Bachelor of Commerce at The University of Sydney, majoring in Marketing and Business Information Systems.

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