Green salad with blackberries and feta recipe
- Dish type
- Green salad
A delicious romaine lettuce salad with fresh blackberries, caramelised toasted almonds and feta cheese. Use walnuts or hazelnuts instead of almonds, if you prefer.
1 person made this
- 75g toasted unsalted almonds
- 2 tablespoons golden syrup
- 1 head romaine lettuce, torn into bite-size pieces
- 300g fresh blackberries
- 120g crumbled feta cheese
- 3 tablespoons lemon juice
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
MethodPrep:20min ›Cook:2min ›Ready in:22min
- Lightly grease a baking tray.
- Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
- Spread almonds in a single layer in a large pan over high heat. Add golden syrup; cook, stirring gently to prevent almonds from clumping together, until syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking tray. 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.
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Arugula Blackberry Salad Recipe
Arugula Blackberry Salad brings all the fresh ingredients in spring into one salad. Arugula, blackberries, and a bright vinaigrette.
Arugula is not only delicious, it is one of the healthiest leaves to consume. This green is a great source of folic acid and vitamins A, C and K. If you’re trying to watch what you eat and would like to get a more vegetable based iron in your diet, arugula is definitely a great option for you.
No matter what are your reasons for eating it, arugula is a fantastic food to add to your diet. I love eating arugula salad because this dark green leaf goes really well with almost everything you want to add in your salad things like blue cheese or feta cheese, nuts and also berries. But as arugula is a very versatile green, you shouldn’t limit yourself to salads. Try adding it to pastas, grains, sandwiches, wraps, soups, or blend it into a delicious smoothie!
I am not the type of person who adds lots of ingredients in my salads, but this time I added more than five, just because I had all those ingredients in my fridge and pantry. If you don’t have all these ingredients you can substitute some of them for something else, or you can simply omit some. Why not, right? This is the beauty of making salads: Simple, easy and practical.
This salad is topped with this simple, fresh and perfect homemade vinaigrette that you can make with only olive oil, lemon juice, garlic, salt and pepper. It is very flavorful and quick to make.
I suggest you to make this vinaigrette ahead of time, put away in a salad dressing bottle and you can keep in your fridge for up 4 days. I think it is great because you will save your time in the kitchen and have more time to enjoy your meal with your family. Also, when you have your salad dressing ready you will be less tempted to use the store brand.
I hope you give this arugula blackberry salad a try, because it is heavenly!
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar, preferably Banyuls
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 12 cups packed assorted baby lettuces (about 6 ounces)
- 1 quart strawberries, hulled&mdashsmall berries halved, large ones quartered
- 4 ounces feta (preferably French), crumbled (1 cup)
- 1 cup smoked almonds, chopped
In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.
Blackberries & Greens Salad
We have all heard the saying, “Looks can be deceiving.” Blackberries & Greens Salad is like that. The ingredient list is simple but the finished product looks and tastes extraordinary – as is the case with Grilled Pineapple with Lime Zest and Spaghetti Pomodoro.
Blackberries & Greens Salad is like a beautiful, unpretentious, middle school teacher. Her beauty is obvious and many assume she doesn’t have much money — until she donates her Monet, Picasso and Warhol to the new art museum in town.
This salad is similar. It is gorgeous with its greens and blues, but one might assume a little flavorless until the first bite. My, oh my, that is when its richness in textures and flavors shine through. This salad has it all – sweet berries, leafy greens, touch of green onions, crunchy almonds and creamy goat cheese with a kick of spicy acidity from balsamic vinegar. Place this on the table and other dishes blush from embarrassment.
…just a thought. Have you ever wondered why blackberries are called blackberries when they are really navy blue?
Berries and Feta Salad
Do you have any recipes that continuously make an appearance on the table for certain holidays? For me, this Berries and Feta Salad is one of them.
This salad usually makes it’s debut at Easter or Mother’s Day since berries are in season at that time. Since Easter is just around the corner I thought I would share this delicious salad with you.
The salad itself is actually fairly simple, but the combination of flavors is what makes it so special. The salad is made up of a combination of baby spinach leaves and mixed greens. Added to those greens is the good stuff, because after all salads are really all about the toppings.
Sliced strawberries, plump blueberries, dried cranberries, toasted pecans, and of course feta top this salad making it not only beautiful to look at, but heavenly to eat. Since this is a salad after all, most of us like a little dressing with it. The Berries and Feta Salad has the perfect homemade vinaigrette dressing to drizzle on top. The dressing is similar to a red wine vinaigrette, but with the addition of honey to sweeten it, paprika for some color and a little sweetness, and a touch of cayenne pepper for the tiniest bit of heat. All of these flavors and textures together make this salad one of my favorites.
I love the sweetness that the berries and dried cranberries add to the salad, the saltiness of the feta, and the crunch of the toasted pecans. The dressing is just slightly sweet, with the perfect amount of acid and heat. If you are looking for a beautiful salad to serve at Easter this year, this is the one to serve. Not only would it make a great side dish with dinner, but because of the berries it would also be wonderful for brunch. Your family and guests will be amazed by all of the colors, flavors, and textures of this Berries and Feta Salad. The best part is, it’s easy to make!
BLACKBERRIES AND GREENS SALAD
Happy Monday Friends! Today I am back with a quick, healthy salad for you all. I hate to see summer slipping away so fast, don’t you?
We love summer and especially like eating dinners outside on the deck with the family on the days when there is a gentle breeze. There are only a couple more weeks, and we will have to move in and cook hot soups to keep us warm. To celebrate summer until it’s gone, I made this excellent Blackberries and greens salad. It’s a fresh, light summer salad, and the best thing is that it didn’t take more than 5-10 minutes to make.
Fresh blackberries are out on the shelves, and we put a few boxes in our basket while grocery shopping this weekend. I love all summer fruits, but blackberries are on the top of my list for sure. They are not only delicious but so healthy, too. I used green salad mix as well as arugula to toss together this colorful salad.
- 1 cup blackberries
- 2 cups greens salad mix
- 1 cup arugula
- handful of cashews
- handful of pecans
- handful of dried cranberry
- ½ cup feta
- Blackberry or raspberry vinaigrette
- Toss together the mixed greens salad, arugula, cashews, pecans, dried cranberries and feta. Add fresh blackberries to the top and serve it with your favorite summer dressing.
Eating healthy and keeping healthy habits is great. Since my hub changed his lifestyle and diet, we as a family eat much healthier in general but I still think that we don’t eat enough greens.
Will you try this great blackberry salad? So yummy, fresh and light salad for a quick lunch or dinner on busy weekdays.
If you liked this salad, you might also like this great Copycat Panera Salad
- 2 tablespoons white-wine vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon coarse salt, plus more to taste
- 1/4 cup extra-virgin olive oil (preferably lemon-infused)
- 10 ounces mixed salad greens, such as baby spinach and red-leaf and Boston lettuces
- 1 pound fresh blackberries (about 4 pints)
- 9 ounces feta cheese, preferably French, crumbled
- Sugared Walnuts
- Freshly ground pepper, to taste
Whisk together vinegar, orange juice, and salt. Add oil in a slow, steady stream, whisking until emulsified.
Put salad greens, blackberries, feta, and walnuts into a bowl. Drizzle with vinaigrette, and toss gently. Season with salt and pepper.
Blackberry-Feta Salad with Mache
We are taking advantage of the blackberry season in a recipe for fresh blackberry-feta salad with mache blend greens. This is truly a summer time salad that is worth the effort and thorn pricks of picking the fresh blackberries.
This is a simple and refreshing salad with big, plump, juicy blackberries combined with a mache blend of greens, creamy feta cheese and spicy red onion rings.
We tossed our blackberry-feta mache salad with a simple sherry vinaigrette that has a bit of honey to compliment the sweetness of the blackberries and the mache in the greens. The salad is topped off with sweet, crunchy glazed walnuts.
Are you familiar with mache? It is a gourmet lettuce that can be pricey by itself but I have found the blended version at a more reasonable cost. It is usually found in the packaged salad mixes and available in most produce areas of the grocery stores.
Mache lettuce is native to France and is becoming more well known in America. Fine dining restaurants are now including mache in their salad menus.
This delicate salad green is very nutrient-dense. Mache is also known as corn lettuce or sheep lettuce and it grows in small, delicate rosette-type bunches. The little rosettes have a mild flavor and they look really pretty in a salad as well as tasting delicious.
The plump, sweet blackberries are a favorite in our house. Our property has a lot of wild blackberries which is not always a good thing. They can be a gardener&rsquos challenge if left untended as they will just keep spreading to creep over into areas where you do not want them.
Blackberries are abundant in Washington State and we have been blessed with a heavy growth of them growing wild at the edge of our backyard.
In past summers, Don would take his paper bag and long stick out to the wild blackberry vines and do the picking. We have a deal, he does the picking and I make the pie. He used the long stick to push the stickery vines back so he could pluck out the juicy berries without getting too many stickers. Through the years we have had many good tasting pies, cobblers and jams from our blackberries.
Blackberries are low in fat, high in fiber and very nutrient dense. Like most berries they have many health attributes for our bods. Blackberries grow abundantly in the Pacific Northwest, particularly in the Olympic Peninsula. They can be found growing wild along the roadsides and in wooded areas and it is not unusual to see people stopping along the road to pick a few.
How to make blackberry salad
A sweet and savory green salad is one of our favorite ways to accessorize a meal! The sweet element plays well with savory main dishes like salmon or pasta. This blackberry salad is easy to whip up. Here are the ingredients required for this blackberry salad:
- Ripe blackberries (local, if possible!)
- Mixed baby greens (or any lettuce mix)
- Smoked roasted almonds (or any nut)
- Soft goat cheese
- Balsamic vinaigrette: made with balsamic vinegar, maple syrup, Dijon mustard, and olive oil
Mediterranean Green Salad
Guys, have I ever mentioned to you how I love grilling? Making delicious dishes outdoors with your friends or family sounds like perfection to me. Now when spending some time at my parents a few weeks ago we did a lot of grilling.
We grilled everything: meat, fish, veggies, cheese, bread – you name it we grilled it. I even tried grilling lettuce but to be completely honest with you I did not enjoy it much. Maybe I just did not do it right. Maybe next time it will be better coz I am willing to try it again.
Now when it comes to grilling I feel like a good salad is a must on the table. It lightens up the heavy meats we all love so much to grill and lettuce in particular helps our body with digestion (check out the benefits of lettuce).
This Mediterranean green salad is the newest addition to my Salad Recipes. It is perfect for summer and barbecues. To make it I used vegetables from my parents’ garden.
Guys, they had so many butter lettuce heads growing in their garden that they had no idea what to do with all that produce. So I took matters into my own hands – well in this case lettuce into my own hands.
That was how this Mediterranean green salad was born. It’s easy to make, quick to prepare and tasty. If you are looking for more quick and easy summer salads, have a look at these:
Mediterranean Green Salad Recipe Breakdown:
Wash all the veggies. Make sure to wash the lettuce well to get rid of any dirt that can be stuck in between the leaves. Now all you have to do is cut the lettuce, peppers, spring onions and cherry tomatoes.
To be honest, you don’t really need to cut cherry tomatoes in halves but I always do. They look prettier.
Throw everything in a serving bowl (or arrange on a serving plate, tray) including mangetout and shelled fresh peas.
Let’s prepare the dressing now: I went for thyme dressing this time which I made by combining olive oil, fresh thyme leaves, honey and lemon juice.
If you prefer eating salads without any dressing whatsoever then omit the dressing completely. You could also use olive oil only. It depends on what you like.
Peach, feta and pecan salad
A quick, fresh salad using peaches, feta and pecans.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 to 4 1 x
- A 5 oz bag mixed spring greens
- 2 peaches – sliced
- 2 oz of feta cheese – diced
- 1/2 cup of pecans
- 2 tbs minced red onion
- 4 tbs olive oil
- 2 tbs white wine vinegar
- 1 tps honey – 1 small squeeze
- 6 twists of black pepper from a pepper mill
- Wash and dry the mixed spring greens and set aside.
- Slice peaches, dice feta and mince the red onion.
- Whisk together olive oil, white wine vinegar, honey and black pepper.
- Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.
Thanks for stopping by – hope you enjoy the recipe. You can find me on instagram and pinterest too!