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Pear and Blackberry Salad with Creamy Lemon Poppyseed Vinaigrette

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
Prep Time 10 minutes
Total Time 10 minutes
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)