Blackberry Hazelnut Spring Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spring salad with peppery arugula, fresh herbs, blackberries, and hazelnuts, finished with tangy goat cheese and champagne vinaigrette. Light and refreshing, it can stand alone or pair with grilled protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1/2 lemon (juiced)
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt (more or less to taste)
- 1-2 pinches black pepper (freshly ground )
- 2 to 3 ounces baby arugula
- 2 to 3 ounces spring mix
- fresh mint leaves (to taste)
- torn fresh basil leaves (to taste)
- 1/4 cup toasted chopped hazelnuts
- 1/4 cup crumbled goat cheese
- 8 ounces blackberries
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 353mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 73mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.