spinach berry salad with blackberry-balsamic vinaigrette
When grocery shopping for a salad to accompany a spicy pasta dish I made last week (recipe for that soon to come!), the blackberries were calling my name. So I decided to the “sweet” salad route, and make a fruity spinach salad with some herbed chevre, toasted walnuts, baby spinach, and of course, blackberries. :)
Since multiple cartons of blackberries somehow made it into my cart, I decided to also puree some of them and make a homemade blackberry-balsamic vinaigrette to drizzle on top. Quite possibly my best idea of the week — it was delicious!
Feel free to sub in other favorite cheeses, berries, or nuts, but I thought this flavor combination was a definite winner. Will be making it again soon!
- 8 cups baby spinach or mixed greens
- 4 oz. chevre, crumbled
- 1 cup walnuts or pecans, toasted
- 1 pint fresh blackberries
- blackberry balsamic vinaigrette (see below)
- 1/2 cup strained blackberry juice (see tip below)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. dried thyme
- pinch of salt and pepper
To Make Salad:
Toss together spinach, chevre, walnuts, and blackberries. Then drizzle with the blackberry balsamic vinaigrette. Serve.
To Make Blackberry Balsamic Vinaigrette:
Whisk together all ingredients until well-blended. Season with additional salt and pepper if needed.
To make the strained blackberry juice, just puree blackberries in a food processor or mash with a spoon. Then strain through a fine-mesh sieve.
If you’d like, save the blackberry pulp and pop it in a smoothie!