Strawberry and Hazelnut Salad with Orange Blossom Dressing

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 5 servings
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1/2 cup golden raisins

1 1/2 cups raw hazelnuts

2 tablespoons white wine vinegar 

1 tablespoon orange blossom water 

2 teaspoons honey 

Kosher salt 

1/4 cup olive oil 

8 ounces strawberries (about 12 medium), thinly sliced

9 fresh or dried figs, quartered

1/2 cup dried Turkish apricots, thinly sliced

5 ounces spring mix 


  1. Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
  2. Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
  3. Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.