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Blackberry, Feta, and Almond Salad


For Honeyed Almonds

1 Cup Almonds, sliced (or Walnuts)
2 tsp Infused Herbs de Provence Olive Oil
1 TBSP Honey (can sub. Maple Syrup)
1/2 tsp Sea Salt

For Salad

8 Cups Fresh Spinach and Arugula, combined
1 Cup Blackberries
1/2 Cup Feta Cheese, crumbled
1 Medium Red Onion, thinly sliced

For the Blackberry Herb Vinaigrette

1/2 Cup Infused Herbs de Provence Olive Oil
1/4 Cup Lavender Dark Balsamic Vinegar
1 tsp Dijon Mustard 


For the Blackberry Herb Vinaigrette

Whisk together Infused Herbs de Provence Olive Oil, Lavender Dark Balsamic Vinegar, and Dijon mustard, and set aside

For the Honeyed Almonds

Preheat oven to 400. Infused Herbs de Provence Olive Oil and honey in a bowl. Add almonds, and stir to combine. Place on baking sheet and spread out in a single layer.  Place in oven for about 10 minutes; stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.

To Assemble

Either in a large bowl or on individual serving plates, arrange arugula and spinach.  Add blackberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (and toss if in a large bowl), and scatter almonds over the top. Serve immediately.

This salad is also wonderful with a sliced grilled chicken breast served over top!

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