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:
- 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.
- 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.
- 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.