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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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!
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.
This creamy lemon poppyseed vinaigrette is the perfect compliment to sweet berries, sugary pears and soft feta!
The Recipe: Greens with Pears, Blackberries and Creamy Lemon Poppyseed Dressing
A delicious healthy salad for late summer, early autumn. Or serve with boysenberries in early summer.
- 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
- 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
Assemble salad ingredients on a platter.
Squeeze lemon juice into blender.
Add honey, sea salt and pepper.
Drizzle olive oil into blender very slowly.
When dressing has emulsified (about 60 seconds) turn off blender.
Pour dressing into mason jar. Add chives and poppy seeds. Shake.
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