Apple and Hazelnut Salad with Marionberry Vinaigrette

Apple and Hazelnut Salad with Marionberry Vinaigrette

Crisp apples and toasted hazelnuts meet a tangy marionberry vinaigrette over tender greens.

Total 25 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This salad pairs crunchy apple slices and toasted hazelnuts with peppery greens, finished with a sweet-tart marionberry vinaigrette. A sprinkle of tangy cheese rounds out the flavors, making it a fitting starter for autumn dinners or a light lunch on its own. The vinaigrette comes together quickly in a blender, giving the salad a vibrant purple-red dressing with a berry-forward punch.

Ingredients

  • 6 cups mixed baby greens or spring mix
  • 1 crisp apple (such as Honeycrisp), cored and thinly sliced
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1/2 cup crumbled blue cheese or goat cheese
  • 1/4 cup thinly sliced red onion
  • 1/2 cup marionberries, fresh or thawed from frozen
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. Spread the hazelnuts on a dry skillet and toast over medium heat, shaking occasionally, until fragrant and lightly browned, about 5 minutes. Let cool, then roughly chop.

  2. In a blender, combine the marionberries, red wine vinegar, honey, Dijon mustard, salt, and black pepper. Blend until smooth.

  3. With the blender running on low, slowly drizzle in the olive oil and blend until the vinaigrette is emulsified and smooth.

  4. In a large bowl, combine the mixed greens, sliced apple, and red onion.

  5. Drizzle the salad with the marionberry vinaigrette and toss gently to coat.

  6. Divide the salad among four plates and top with the toasted hazelnuts and crumbled cheese. Serve immediately.

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    Apple and Hazelnut Salad with Marionberry Vinaigrette

    This salad pairs crunchy apple slices and toasted hazelnuts with peppery greens, finished with a sweet-tart marionberry vinaigrette. A sprinkle of tangy cheese rounds out the flavors, making it a fitting starter for autumn dinners or a light lunch on its own. The vinaigrette comes together quickly in a blender, giving the salad a vibrant purple-red dressing with a berry-forward punch.

    25 min 4 servings 320 cal

    Ingredients

    • 6 cups mixed baby greens or spring mix
    • 1 crisp apple (such as Honeycrisp), cored and thinly sliced
    • 1/2 cup hazelnuts, toasted and roughly chopped
    • 1/2 cup crumbled blue cheese or goat cheese
    • 1/4 cup thinly sliced red onion
    • 1/2 cup marionberries, fresh or thawed from frozen
    • 3 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • 1/3 cup extra-virgin olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper

    Method

    1. 1

      Spread the hazelnuts on a dry skillet and toast over medium heat, shaking occasionally, until fragrant and lightly browned, about 5 minutes. Let cool, then roughly chop.

    2. 2

      In a blender, combine the marionberries, red wine vinegar, honey, Dijon mustard, salt, and black pepper. Blend until smooth.

    3. 3

      With the blender running on low, slowly drizzle in the olive oil and blend until the vinaigrette is emulsified and smooth.

    4. 4

      In a large bowl, combine the mixed greens, sliced apple, and red onion.

    5. 5

      Drizzle the salad with the marionberry vinaigrette and toss gently to coat.

    6. 6

      Divide the salad among four plates and top with the toasted hazelnuts and crumbled cheese. Serve immediately.