• Skip to main content
  • Skip to primary sidebar

My Homemade Roots logo

  • Home
  • Browse Recipes
  • Garden and Home
  • About
  • Contact
  • Get Updates
  • About
You are here: Home / Fast and Easy / Blackberry and Baby Greens Salad

Blackberry and Baby Greens Salad

Spread the love

Who doesn’t love a good salad in the summer? I can’t imagine it. It’s so nice to just make a meal of something light and fresh, and not have to bother turning on the stove. And one of my favorite salads is one that combines greens and fruit.




Blackberry and Baby Greens Salad

In this salad, I start with baby greens and then add in some ripe, juicy blackberries. Then I just toss in some diced red bell pepper and refreshing cucumber slices and, of course, a handful of cheese.

The salad then gets dressed with a simple, slightly sweet vinaigrette, and a handful of crispy onion strings (or sliced almonds or croutons if you prefer). Serve it as a side or top it with sliced, grilled chicken to make it a full meal.




Cook’s Tips:

  • You don’t have to limit yourself to using baby lettuces. My favorite is a combination of baby Swiss chard, baby kale, and baby spinach.
  • For the cucumbers, I like to use the mini cucumbers (also called Persian cucumbers) because they have small seeds and thin skin. An English cucumber will also work. If using a regular cucumber, you may want to peel it and scoop out the seeds.
  • Crumbled Feta cheese or goat cheese make a delicious substitution for the shaved Parmesan.
  • If crispy onion strings aren’t your thing, use another crunchy topping like sliced almonds or even croutons.

I hope you enjoy!

My Homemade Roots

*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*


Blackberry and Baby Greens Salad

Blackberry and Baby Greens Salad

Yield: 4

Ingredients

For the Salad:

  • 6 cups (about 5 ounces) of mixed baby greens
  • 1 pint blackberries
  • 1 red bell pepper, diced
  • 1 cup sliced cucumber (I like the Persian or mini cucumbers)
  • ½ cup shaved Parmesan cheese (or substitute feta or goat cheese)
  • ¼ cup crispy onion strings (or substitute sliced almond)

For the Vinaigrette:

  • ½ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and ground black pepper

Instructions

  1. Combine salad ingredients (except for onion strings) in a large salad bowl.
  2. In a separate small bowl, whisk together vinaigrette ingredients.
  3. Dress the salad with the vinaigrette and toss to combine. Top with onions strings (or topping of choice) and serve immediately.
© My Homemade Roots

Blackberry and Baby Greens Salad

For more great recipes, visit my friends at:

Full Plate Thursday at Miz Helen’s Country Cottage

Meal Plan Monday at Julia’s Simply Southern

Weekend Potluck at The Country Cook

You may also like...

  • Autumn Butternut Squash Salad with Bacon and Maple Vinaigrette
    Autumn Butternut Squash Salad

    I've been busy this past week working on my Thanksgiving menu. I typically have the…

  • Watermelon and Cucumber Salad
    Watermelon and Cucumber Salad

    It's hotter than blue blazes, as folks around here often say this time of year.…

  • Creamy Egg Salad with Dill and a Hint of Spicy Horseradish
    Egg Salad with Dill and Horseradish

    OK, I’ll just be real honest and tell you that lunch around here is usually…

Filed Under: Fast and Easy, Lighter Fare, Salads, Side Dishes, Summer, Uncategorized Tagged With: blackberry, kale, vegetarian

Reader Interactions

Comments

  1. Miz Helen says

    June 5, 2019 at 12:48 pm

    Congratulations your post is featured on Full Plate Thursday this week! Thanks so much for sharing it with us, we are pinning it to our special features board. Have a great week and come back soon!
    Miz Helen

    Reply
    • Melissa says

      June 6, 2019 at 4:54 pm

      Thanks so much, Miz Helen! Hope you have a great weekend!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Let’s Get Social

  • Facebook
  • Instagram
  • Pinterest
  • RSS

About Me

Hi, I’m Melissa!
Appalachian gal here. I create new recipes, and also revive the vintage ones. I just adore my veggie garden, and preserving the bounty of the harvest. A well-stocked and organized pantry brings me joy. You’ll also find me working on at least one or two DIY projects at any given time. I’m happy to have you here, so grab a cup of coffee, or a glass of sweet tea, and stay and visit awhile! Read More…

My Amazon Pick: Enameled Cast Iron Covered Casserole Skillet

Browse by Category

My Homemade Roots Amazon Shop

Popular Posts

  • Fried Noodles and Cabbage
    Fried Cabbage and Noodles
  • Pumpkin Gobs aka Pumpkin Whoopie Pies
    Pumpkin Gobs
  • Quck and Easy Hamburger Buns
    Quick and Easy Hamburger Buns
  • Homemade Squash Casserole
    Squash Casserole
  • PA Dutch Pepper Slaw | My Homemade Roots
    PA Dutch Pepper Slaw
  • Homemade From Scratch Amish Baked Beans
    Amish Baked Beans

Follow Me on Pinterest

COPYRIGHT ©2017-2020, My Homemade Roots. ALL RIGHTS RESERVED

View Our Privacy Policy

View Disclaimers and Affiliate Disclosure

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy