This time of year can feel challenging for home cooks who aren’t ready yet to bust out their slow cookers and casserole dishes. I love berries. Blackberry season in the U.S. generally runs from late spring through the end of summer. The exact timing can vary by region and weather conditions, but you can expect to find fresh blackberries available in many areas of the country in September. Some areas extending into early October for fall-bearing varieties.
Today I’m sharing an easy salad to throw together, and it’s perfect for fall get-togethers, Blackberry Spinach Salad with tomatoes, feta cheese, toasted walnuts and a great Honey Balsamic Vinaigrette. I used baby spinach, but green leaf lettuce works too. If you can’t eat walnuts, I suggest pecans. I toasted my walnuts in a skillet. For best results with the vinaigrette, buy the best balsamic vinegar. You may decrease or increase the honey according to sweetness of vinegar.
Blackberry Spinach Salad
Use organic when available. Serves 8
Blackberry Spinach Salad
Ingredients
- 3 cups baby spinach, rinsed and dried
- 1 pint fresh blackberries
- 6 oz crumbled feta cheese
- 1 pint cherry tomatoes, cut in half
- 1 or 2 green onion, sliced
- 1/2 cup finely chopped toasted walnuts or pecans
- 1/2 cup edible flowers (Optional)
Instructions
- In a large bowl, toss together all ingredients
- Serve immediately with Honey Balsamic Vinaigrette
Honey Balsamic Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 shallot minced
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp honey
- salt and papper to taste
Instructions
- Combine all ingredients in glass jar
- Close tightly with lid
- Shake vigorously to mix well
Enjoy!
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