Koyo Berry Summer Salad with Poppyseed Dressing

This refreshing salad by Sarah Janneti is a true summer delight, with the sweetness of our Koyo Berries, the crunch of candied walnuts, and the tangy poppyseed dressing complementing each other beautifully. It's a perfect addition to any summer meal or a delightful standalone dish.

What You'll Need:

For the Candied Walnuts:

  • 1 cup walnut halves/pieces
  • 1/4 cup white granulated sugar
  • 1 tablespoon unsalted butter

For the Salad:

  • 6 cups of fresh spinach or arugula (or a mix of both)
  • 1/2 a red onion, soaked and drained
  • 3 tablespoons crumbled feta cheese (Meredith Dairy sheep and goat feta preferred)
  • 3 trays of Oishii Koyo strawberries, stems removed & sliced. 

For the Poppyseed Dressing:

  • 1/4 cup balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon poppy seeds
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

How to Make It:

  1. Make the Candied Walnuts:
    • Heat a nonstick skillet over medium heat.
    • Add walnut halves/pieces, white sugar, and unsalted butter to the skillet.
    • Stir frequently for about 5 minutes until the sugar melts and coats the nuts evenly. Be cautious not to let it burn, especially towards the end.
    • Once the sugar mixture is completely melted and the nuts are coated, immediately transfer them onto a sheet of parchment paper.
    • Separate the candied nuts quickly using two spatulas before the coating hardens.
    • Allow the candied walnuts to cool, and once they are hardened, you can add them to the salad.
  1. Prepare the Salad:
    • Wash and dry the spinach or arugula, or a combination of both, and place it in a large salad bowl.
    • Slice the soaked and drained red onion into thin rings or strips.
    • Add the sliced red onion, crumbled feta cheese, and the perfectly ripe Oishii Koyo strawberries to the salad bowl.
    • Make the Poppyseed Dressing:
    • In a separate bowl, combine balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, and Dijon mustard.
    • Season with salt and pepper to taste.
    • Whisk the dressing until all ingredients are well combined.
  1. Assemble the Salad:
    • Drizzle the poppyseed dressing over the salad mixture in the bowl.
    • Gently toss the salad to ensure all ingredients are coated with the dressing.
    • Top the salad with the candied walnuts.