Sweet, tangy, salty and crunchy all at once, this berry feta salad is as pretty as it is easy. Juicy berries and creamy feta sit on a bed of baby leaves, with a drizzle of balsamic glaze, toasted walnuts for crunch and sweet mandarin pieces on top. It’s perfect as a light lunch or a side dish, or to bring to the table when you want something fresh.
Serves: 2 | Prep: 10 mins
Ingredients
- 1 pack baby leaf salad
- ½ cup blueberries
- ½ cup raspberries
- ½ cup diced feta
- ¼ cup roasted chopped walnuts
- Mandarin pieces, for topping
For the dressing
- 2 tbsp balsamic glaze
- ½ tsp salt
- ½ tsp freshly ground black pepper
Method
- Prepare the base. Spread the baby leaves over a large plate or bowl.
- Add the toppings. Scatter the blueberries, raspberries and diced feta over the leaves.
- Season. Sprinkle with the salt and freshly ground black pepper.
- Drizzle. Drizzle the balsamic glaze over the salad.
- Finish. Top with the roasted chopped walnuts and mandarin pieces for extra flavour, then serve straight away.
Tips
- Dress it just before serving so the leaves stay crisp.
- Handle the raspberries gently. They’re delicate and break up easily.
- Toast your own walnuts in a dry pan for 3–4 minutes until fragrant, for extra flavour.
- Use balsamic glaze, not plain vinegar. It’s thicker and sweeter, so it clings to the leaves.
Serve it with
Grilled chicken, salmon or crusty bread, or serve it as a side at a barbecue.
FAQs
Can I make it ahead? Prepare the ingredients ahead, but put the salad together and dress it just before serving.
Can I use other berries? Yes. Strawberries or blackberries work well too.
What can I use instead of feta? Goat’s cheese is a lovely swap.
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