Blackberry Spring Salad
Blackberry Spring Salad
Category
SaladsCuisine
American
Author:
Fustini’s
Servings
2-4
Prep Time
20 minutes
Cook Time
5 minutes
Fresh, vibrant, and full of contrast, this Blackberry Spring Salad brings together sweet berries, creamy blue cheese, and crisp spring greens with a bright Blackberry Ginger vinaigrette. Honey-roasted pecans finished with Fustini’s Tuscan Spice Blend add a warm, savory crunch that balances the fruit beautifully. Drizzled with Blood Orange olive oil and Ginger Blackberry balsamic, this salad is simple to prepare yet elegant enough for entertaining. Serve it as a light lunch or pair it with grilled chicken to turn it into a satisfying spring supper.
Ingredients
- 12 oz + 1/2 cup fresh blackberries, divided
- 1 tablespoon honey
- Kosher salt & freshly ground black pepper to taste
- 5 oz spring mix lettuce
- 3 oz blue cheese crumbled
Tuscan Honey Roasted Pecans
-
1/2 tablespoon Fustini's Blood Orange olive oil
- 1 tablespoon honey
- 1/2 cup pecans
-
1/8 tsp Tuscan Spice Blend (or more, to taste)
Directions
Blackberry Ginger Vinaigrette:
In a food processor or blender, blend blackberries until crushed. Add balsamic, olive oil, honey, salt, and pepper to taste. Blend until smooth and set aside.
Tuscan Honey Roasted Pecans:
Preheat the oven to 350 degrees F. Pour olive oil into a bowl, and add honey, pecans, and Tuscan Spice Blend. Toss to coat. Spread pecans out on a parchment paper-lined baking sheet and bake for 5-6 minutes or until brown and fragrant. Be careful so that they do not burn. Sprinkle with salt and set aside.
Assemble the Salad:
- To make the salad, divide lettuce between 2-4 plates. Top with whole blackberries, blue cheese crumbles, and honey-roasted pecans. Dress with berry balsamic vinaigrette and serve.
Recipe Note
Simplify the dressing by crushing fresh blackberries with a spoon in a sealable jar. Add the remaining ingredients, secure the lid, and shake vigorously to combine.
Made this last Easter, but subbed shaved Parmesan. Beautiful on the table.
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