Festive Blackberry Waldorf Salad with Blackberry Vinaigrette Drizzle

By Hklbrries

Ingredients

• 1 1/2 cups shelled walnuts
• 3/4 cup vanilla yogurt
• 2 tbsp honey
• Grated peel and juice of 1 small lemon, divided
• 1/2 tsp salt, divided
• 1/4 tsp ground white pepper, divided
• 2 stalks celery
• 1 Granny Smith apple
• 2 Gala apples
• 1 cup golden raisins
• 18 ounces (4 cups) blackberries, divided
• 1 tbsp Dijon mustard
• 1 tbsp wine vinegar
• 1 tsp dried tarragon
• 1/4 cup olive oil

Preparation

Step 1

Preheat oven to 350 F. Toast walnuts for 10 minutes.

In a large bowl, combine yogurt, honey and half EACH of the grated lemon peel, lemon juice, salt and pepper.

Chop celery into 1/4-inch pieces.

Core apples and chop into 1/2-inch cubes, leaving the skin on.

Fold apples, celery, raisins and 3 cups of blackberries into the yogurt dressing. Stir in the walnuts.

To make the vinaigrette, puree in a blender 1 cup blackberries, mustard, vinegar, tarragon and the remaining grated lemon peel, lemon juice, salt and pepper. Add olive oil slowly, blending until emulsified.

To serve, scoop the salad onto individual plates. Drizzle vinaigrette around and over each serving.