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For Your Table
Black and Blue Spring Salad

Recipe and photo courtesy of Kristin Porter (iowagirleats.com)

Black and Blue Spring Salad


VINAIGRETTE

  • ½ cup fresh blackberries
  • 1 Tbsp sugar
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp honey
  • Salt and pepper, to taste

HONEY-ROASTED PECANS

  • ½ Tbsp butter, melted
  • 1 Tbsp honey
  • ½ cup pecans
  • Salt, to taste

  • 5 oz spring mix lettuce
  • 12 oz fresh blackberries
  • 3 oz blue cheese, crumbled

Prepare the vinaigrette: Place the blackberries and sugar in a food processor or blender, then blend until berries are crushed. Let sit for a minute, then add remaining vinaigrette ingredients and blend until smooth. Set aside.

Prepare the pecans: Preheat oven to 350 F. Pour melted butter into a bowl, then add honey and pecans; toss to coat. Spread out pecans on a parchment paper-lined baking sheet and bake for 5 to 6 minutes, or until brown and fragrant; watch carefully so they don’t burn. Sprinkle lightly with salt and set aside to cool completely.

Divide the lettuce among 2 to 4 plates. Top with the whole blackberries, blue cheese crumbles and honey-roasted pecans. Dress with berry-balsamic vinaigrette, then serve. Makes 2 to 4 servings.