Late summer to early autumn is the season of the blackberry! This Pear and Blackberry Salad has it all: greens, thinly sliced pears, chopped pistachios, soft cheese and a beautiful Lemon Poppyseed Vinaigrette heavy on the chives. This gorgeous salad is a warm weather favorite!
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Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

Bring This One to The Backyard BBQ!

Bring this salad along to picnics, backyard BBQs, tailgate parties or serve as a side for any family meal, trust me, it will disappear quickly!

I am sure you have noticed this amazing platter by now, it was lovingly handmade by Nikki at . Swoon right? You can check out her Etsy Shop here.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette





You Can Also Use Boysenberries!

In early summer,  blackberries can be subbed with sweet, juicy boysenberries, just as pretty, just as delicious! And it’s always wise to eat food in season.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

This creamy lemon poppyseed vinaigrette is the perfect compliment to sweet berries, sugary pears and soft feta!

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette



The Recipe: Greens with Pears, Blackberries and Creamy Lemon Poppyseed Dressing

Tips and what you will need: (affiliate links) A good sharp knife is a must for thinly slicing pears! Use a  microplane for zesting citrus, use a blender to make vinaigrette, I use a Blendtec.

Pear and Blackberry Salad with Creamy Lemon Poppyseed Vinaigrette
Prep Time
10 mins
Total Time
10 mins

A delicious healthy salad for late summer, early autumn. Or serve with boysenberries in early summer.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
  • 5 oz baby greens
  • 1 cup blackberries (or boysenberries)
  • 1 pear, very thinly sliced
  • 1/2 cup roasted salted pistachios, chopped
  • Crumbled creamy feta or soft goat cheese
Lemon Poppy Seed Vinaigrette:
  • zest of one small lemon
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons honey
  • a generous pinch sea salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tablespoon chopped chives
  • 1 teaspoon poppy seeds
  1. Assemble salad ingredients on a platter.
  2. Squeeze lemon juice into blender.
  3. Add honey, sea salt and pepper.
  4. Blend.
  5. Drizzle olive oil into blender very slowly.
  6. When dressing has emulsified (about 60 seconds) turn off blender.
  7. Pour dressing into mason jar. Add chives and poppy seeds. Shake.
  8. Dress salad lightly and toss. Serve (You can save extra dressing for up to five days in the fridge)

I hope my salads are as big a hit at your house as they are at mine! Salads are such a great way to get fruits, veggies and healthy fats into a meal in one recipe! Serve this with my Lemon Garlic Roasted Chicken and you have yourself a beautiful feast!

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Post tags: Dairy free, gluten free, grain free