Learn how to make the best crunchy feta salad with carrots, beets, tomato, and cucumber, loaded with toasted walnuts, jammy raisins and yummy aged Balsamic dressing. It's nutritious, crunchy and bursting with flavour. Great for lunch, light dinner and meal prep. Gluten-free, grain-free, vegetarian salad recipe.
Bake walnuts: Preheat the oven to 180 C / 355 F. Lay a piece of parchment paper on a flat sheet pan/baking tray and spread the walnuts. Bake (toast) in the oven, on the middle shelf for 10-12 minutes. Stir halfway and check again closer to the 10-minute mark to make sure they don't burn. They should be slightly browned and have a nutty, toasted aroma. Once done, cool down for 5 minutes out of the oven.
Prepare vegetables: While walnuts are getting toasted, chop all vegetables into similar, small cubes/pieces.
Chop fruit & nuts: Chop the walnuts, almonds and raisins, or whatever nuts or dried fruit you are using.
Make the dressing: Whisk the dressing ingredients and set it aside.
Combine: Combine all ingredients in a bowl with the dressing and then top with crumbled feta.
Calories: 376kcal | Carbohydrates: 21g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 529mg | Potassium: 565mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3802IU | Vitamin C: 51mg | Calcium: 169mg | Iron: 2mg
Keywords: Feta Cheese, Grain-Free, Beets, Tomato Cucumber Salad, Recipes With Feta, Healthy Salads, salad recipes, Gluten-Free