Best Blackberry Salad Recipes

SPINACH SALAD WITH APPLE, HONEY-ROASTED WALNUTS, AND BLACKBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
• Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
• Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

BLACKBERRY BALSAMIC SPINACH SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Divide salad among 6 plates; drizzle with dressing.

BLACKBERRY SPINACH SALAD

Steps:

• In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

BLACKBERRY-CANTALOUPE SALAD

Steps:

• In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving.

SPINACH AND BLACKBERRY SALAD - FOR ONE

Steps:

• Combine all dressing ingredients in a small bowl and whisk together with a fork.
• Arrange spinach leaves on your plate. Top with remaining salad ingredients.
• Drizzle with dressing.
• Note: To lessen the pungent strength of the red onions, run under hot water for about 30 seconds or so.

BLACKBERRY ALMOND CRUNCH SALAD

Steps:

• Spray a baking sheet with cooking spray.
• Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
• Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
• Toss lettuce, blackberries, and feta cheese together in a large bowl.
• Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
• Break up cooled almonds and add to the salad. Mix dressing into the salad.

SPINACH SALAD WITH SWEET BLACKBERRY VINAIGRETTE

Steps:

• In a blender combine blackberries, vinegar, honey, oil, vanilla and salt. Pulse to desired consistency.
• In a large bowl, toss spinach, cheese, red onion and blackberry mixture.
• Stir in walnuts before serving.

BLACKBERRY AVOCADO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Melt butter in a small skillet over medium heat. Saute pecans until lightly browned. Set aside until cool.
• To make dressing, whisk all dressing ingredients together and set aside.
• Place all salad ingredients in a large bowl and gently toss to combine. Pour dressing over salad and gently toss to coat.

BLACKBERRY CHICKEN SALAD

Steps:

• Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
• OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
• Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
• The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
• Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
• On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
• Be ready for compliments!

NEW POTATO SALAD WITH BLACKBERRY FARM TINY TOMATOES AND BASIL PESTO

Steps:

• In a large pot, cover the whole, unpeeled potatoes with water, add 2 tablespoons of kosher salt and bring to a boil over high heat. When the potatoes can be pierced easily with the tip of a knife, remove from heat and drain into a colander. In a small bowl, mix the Blackberry Farm Basil Pesto and the Blackberry Farm Persimmon Vinegar together with a fork or whisk until smooth. When the potatoes have cooled slightly, cut them into halves or quarters, depending on their size. In a large bowl, toss the cut potatoes and the Blackberry Farm Tiny Tomatoes with the basil pesto and vinegar mixture. Stir in the green onions and the salt and freshly ground pepper. Serve warm, at room temperature or cold.

BLACKBERRY SALAD DRESSING..

Steps:

• 1. Crush the blackberries to remove the juice.
• 2. To the blackberries add an equal quantity of vinegar (a light tasting vinegar would be good so it doesn't mask the flavour of the berries. or lemon juice.
• 3. Add salt and pepper to taste and if you want oil Use to dress salad leaves.

FRUIT SALAD WITH BLACKBERRY AND GINGER-LIME SYRUP

Steps:

• Place Farmer's Pick Blackberry 100% Juice; in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
• Add the lime juice, zest and ginger into the warm blackberry juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
• In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries, and cantaloupe, ending with the blackberries.
• Pour the chilled blackberry, ginger and lime syrup over fruit, cover and refrigerate for 30 another minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup.
• Serve chilled.

BLACKBERRY, GOAT CHEESE & ROASTED BEET SALAD W/LEMON VINAIGRETTE

Steps:

• Toss beets in olive oil. cover and bake at 425 degrees for 40 min. or until tender. Once cooled, peel and slice into 1/4 in. thick slices. Toast nuts . Combine ingredients for vinaigrette and shake well. Combine greens with beets, goat cheese. Toss with vinaigrette and top with nuts.

FRUIT SALAD WITH BLACKBERRY-BASIL VINAIGRETTE

Steps:

• Pulse preserves, red wine vinegar, basil, garlic, salt and pepper in a blender 2-3 times. With blender running, pour in vegetable oil and blend until well incorporated. Place salad greens and fruit in a large bowl and gently toss. Serve immediately, with vinaigrette.

BLACKBERRY JELLO SALAD

Steps:

• Pour juice off pineapples and let stand in refrigerator.
• Mix Jello and let stand 1 hour in refrigerator.
• Mix all the other ingredients together and add to Jello.
• Then let stand in refrigerator all night.
• It's ready to eat the next morning.

SAUTéED LIVER & APPLE SALAD WITH BLACKBERRY DRESSING

Steps:

• Make the dressing first. Set aside 8 of the berries in a bowl. Put the rest of the berries, the wine, vinegar and sugar in a medium pan, cover and simmer for 3 mins or until the berries are very soft. Mash the berries well, then pass the hot mixture though a sieve, on top of the reserved berries. Season and cool. It should be quite sharp and fruity, but blackberries vary hugely; if you need to, add more sugar and taste again.
• Heat 1 tbsp butter in a large non-stick frying pan and add the apples. Cook for about 5 mins, turning the apples now and again, until golden and just tender. Can be done a few hours ahead.
• When you're ready to eat, dredge the livers in the seasoned flour and tap off the excess. Heat the rest of the butter in the pan and fry the livers for 5 mins or until golden, turning them halfway through cooking. When red juices start to run from the livers, you know that they are almost ready. Toss the apples back in the pan to warm through, then take it off the heat.
• Spread the salad leaves across 1 large platter or 4 plates, and top with the livers, apples and walnuts. Whisk the oil into the blackberry dressing and spoon this over generously. Serve with crusty bread, if you like.

MANGO AND BLACKBERRY SALAD WITH MOZZARELLA AND FRISEE

Steps:

• Make the syrup: Bring Lillet, vinegar, and honey to a simmer in a small saucepan over medium heat. Remove from heat, and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.
• Meanwhile, make the croutons: Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.
• Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.
• Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.

ZUCCHINI-BLACKBERRY SALAD

Steps:

• Shave 5 zucchini into ribbons with a vegetable peeler, discarding the core. Toss with 1/2 teaspoon kosher salt in a colander and let drain, 30 minutes. Smash 6 ounces blackberries in a large bowl. Stir in 1/4 cup olive oil, 4 teaspoons each honey and lemon juice and 1 red Fresno chile (1/2 finely chopped, 1/2 sliced); season with salt. Squeeze the liquid from the zucchini; add the zucchini to the berry mixture and toss. Season with salt and pepper. Transfer to a platter; top with chopped chives.

BLACKBERRY-CANTALOUPE SALAD RECIPE - (4.4/5)

Steps:

• In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving.