Best Crunchy Feta Salad

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.

📝 Ingredients

• 1/2 cup walnuts (toasted and chopped)
• 1/3 cup almonds (or other nuts/seeds, chopped)
• 1/4 cup raisins (or sultanas, chopped)
• 1 cup cherry tomatoes (halved or quartered)
• 4 small to medium cooked beets (canned or roasted, cut into cubes)
• 1 medium carrot (cut into cubes)
• 2 small cucumbers (cut into cubes)
• 1 red capsicum/bell pepper (cut into cubes)
• 1/4 onion (red or white, finely diced)
• 1/2 to 2/3 cup feta (smooth, crumbled (1/2 block))
• 2 tablespoons balsamic vinegar (aged or caramelised)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

👨‍🍳 Instructions

1. 1Bake 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.
2. 2Prepare vegetables: While walnuts are getting toasted, chop all vegetables into similar, small cubes/pieces.
3. 3Chop fruit & nuts: Chop the walnuts, almonds and raisins, or whatever nuts or dried fruit you are using.
4. 4Make the dressing: Whisk the dressing ingredients and set it aside.
5. 5Combine: Combine all ingredients in a bowl with the dressing and then top with crumbled feta.