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Raspberry, Spinach and Persian Feta Salad with Salted Candies Walnuts

Try this amazing berry salad!


  • Salad

  • 60ml (¼ cup) olive oil

  • 2 tablespoons verjuice

  • 1 teaspoon Dijon mustard

  • ½ teaspoon caster sugar

  • 100g baby spinach leaves

  • 2 tablespoons chives, roughly chopped

  • 1 lemon, coarsely zested

  • 125g raspberries

  • 100g Persian feta, drained, crumbled

  • Salted candied walnuts

  • 2 tablespoons caster sugar

  • ½ cup walnuts, lightly toasted

  • ½ teaspoon salt flakes

  • ¼ teaspoon dried chilli flakes


  • 1.

    To make the candied walnuts: heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally for 2–3 minutes or until sugar melts and a light caramel forms. Working quickly, remove pan and add walnuts, salt and chilli flakes.

  • 2.

    Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon. Allow to cool.

  • 3.

    Then using your hands to snap the caramel, separate the clusters.

  • 4.

    To prepare salad: for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper.

  • 5.

    Shake well to combine.

  • 6.

    Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.

  • 7.

    Drizzle over half the dressing, serve immediately.


Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

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