Blackberry Salad with Baby Greens

This beautiful Blackberry Salad with Baby Greens features juicy blackberries, crisp cucumber slices, sweet bell peppers, and mixed greens. Then, I top it with a light-tasting apple cider vinaigrette and a few crispy onion strings. This is my perfect fresh summer salad recipe. I serve it as a light lunch or a main dish (sometimes topped with grilled chicken). It’s also a lovely side to grilled meat or another favorite entree.  And if you enjoy a refreshing summer salad with fruit, check out my Watermelon and Cucumber Salad recipe.

If you are a regular reader here, you’ll notice that I do make a lot of comfort food. But I also believe in balance, and I love fresh seasonal vegetables and fruits, too. And a big salad loaded with deliciousness is one of my favorite things to eat in the spring and summer. And although it’s a perfect family-style side dish, I love it as a main meal, too. I mean, it’s nice not to have to turn on the stove for dinner once in a while. (Especially on a hot summer day or a beautiful spring day when you just don’t feel like cooking!)

Tips for Making Blackberry Salad with Baby Greens:

• You don’t have to limit yourself to using baby lettuce. Make it a blackberry spinach salad by using baby spinach. My favorite is a combination of baby Swiss chard, baby kale, and baby spinach. You can also use your favorite spring mix.
• For the cucumbers, I like to use mini cucumbers because they have tiny 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.
• You can make a Blackberry and Feta salad by using crumbled feta cheese instead of Parmesan. A blackberry goat cheese salad is also delicious.
• If crispy onion strings aren’t your thing, use another crunchy topping like sliced almonds or even croutons.

If you try this blackberry summer salad recipe, I hope you love it. Follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.

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Blackberry and Baby Greens Salad

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5 from 3 reviews

• Author: Melissa Lynn
• Total Time: 15 minutes
• Yield: 4

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Description

A light vinaigrette dressing complements the flavors of juicy blackberries, crisp cucumbers, and baby greens in this fresh spring or summer salad.

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Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 6 cups (about 5 ounces) of mixed baby greens or spring mix
• 1 pint blackberries
• 1 red bell pepper, diced
• 1 cup sliced cucumber (I like the Persian or mini cucumbers)
• 1/2 cup shaved Parmesan cheese (or substitute feta or goat cheese)
• 1/4 cup crispy onion strings (or substitute sliced almond)

For the Vinaigrette:

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

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Instructions

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

• Prep Time: 15 minutes
• Cook Time: 0 hours