BLACKBERRY SALAD WITH TOASTED HAZELNUTS

Blackberry Salad with Toasted Hazelnuts from She Well
 

These past few days have been hot hot hot! With summer still in full swing in DC, I’m looking forward to heading home to Boston this weekend and to bask in some cooler weather! As much as I love Washington, New England definitely takes the win with their summers! With warm days and cool nights, I can’t wait to indulge in the simplest things like sleeping with the windows open, riding my bike and lying out by my parent’s pool. It’s so funny how such trivial things can mean so much when we don’t get to do them everyday!

With Labor day weekend approaching, I thought I’d share one of my favorite salads as of late: Blackberry Salad With Toasted Hazelnuts. Paired with creamy goat cheese, cucumber, basil and honey, this simple recipe is the perfect salad to ease into fall with.

What makes this salad unique is the dry-roasted hazelnuts. For anyone who does not know how to dry-roast nuts, I highly encourage you to try. All you need to do is set a dry frying pan (no oil necessary) on medium-high heat and place your nuts or seeds on the pan for 1-2 minutes. Make sure to frequently stir the nuts with a wooden spoon to ensure that they do not burn. Once the nuts are toasted, remove from heat and allow them to cool before placing them on your salad, pasta, etc. 

 
Blackberry Salad with Toasted Hazelnuts from She Well
 

Blackberry Salad With Toasted Hazelnuts

Makes 4 Servings
Time: 5 Minutes

Ingredients
     6 cups mixed greens
     1/4 cup dry-roasted hazelnuts (see directions above)
     1 cup blackberries, washed and dried
     1/2 cup cucumber, peeled and chopped
     1 tablespoon of fresh basil, chopped
     3 tablespoons of crumbled goat cheese
     1 tablespoon extra virgin olive oil
     2 teaspoons honey
     1 teaspoon red wine vinegar
     salt & pepper to taste

Directions
1. Place the mixed greens, dry roasted hazelnuts, blackberries, cucumber and basil into a large salad bowl and mix well. Add in the crumbled goat cheese and mix once again.

2. Add the extra virgin olive oil, honey and red wine vinegar to the salad and toss the salad until the flavors are blended. Serve at room temperature.

*I prefer lightly dressed salads, but feel free to add more olive oil, honey or red wine vinegar should you need it. 

Nutrition Information (per serving) 
143 calories, 10g fat, 9g carbs, 4g fiber, 7g sugar, 3g protein