Insalata Capricciosa Recipe

Toast and candy walnuts

Line a baking sheet with parchment paper. In a medium nonstick skillet over medium heat add the walnuts, sugar, and butter. Stir constantly for about 4–6 minutes until the sugar melts and coats the walnuts and they become fragrant and slightly glossy. Immediately transfer walnuts to the prepared baking sheet, spreading them in a single layer. Sprinkle the fine sea salt over the warm walnuts. Let cool completely (about 15 minutes); the sugar will harden. Once cool, break apart any clusters and set aside.

Make vinaigrette

Place the raspberries in a blender or food processor with the red wine vinegar, honey, Dijon mustard, salt, and black pepper. Pulse until raspberries are fully pureed. With the blender running, slowly stream in the olive oil until the dressing emulsifies and thickens. Taste and adjust seasoning—add up to 1 tablespoon of hot water if you prefer a thinner consistency. Optional: strain the dressing through a fine-mesh sieve for a smooth vinaigrette, pressing solids to extract as much liquid as possible; discard seeds.

In a large salad bowl gently toss the baby mixed greens with about half of the raspberry vinaigrette to coat—use more or less to taste (reserve extra dressing for serving). Transfer the dressed greens to a serving platter or individual plates.

Distribute crumbled feta evenly over the greens. Scatter fresh raspberries and pomegranate seeds over the salad for bright color and texture.

Sprinkle the candied walnuts across the top for crunch. Finish with a light drizzle of any remaining vinaigrette and a final grind of black pepper if desired.

Serve immediately so greens remain crisp. Leftover dressing can be refrigerated in an airtight container for up to 3 days; candied walnuts are best stored at room temperature in an airtight container for up to 3 days.