About this recipe
Blackberries not only make great desserts and sweet treats, but also work really well when paired with savoury ingredients such as goats cheese and nuts. Making a quick salad is such a fresh way of showcasing blackberries when they are in season.
Adding walnuts is great for giving a crunchy texture but also adding a source of protein, fats and vitamin E. Nuts can also be a great source of antioxidants and anti-inflammatories. Unfortunately, nuts such as walnuts can sometimes be a little expensive, however when chopped up and used in a salad like this, a little can go a long way. Also, buying nuts like this in bulk and ensuring that they are stored in an airtight container can be a great way to make sure they last.
By pairing up different salad leaves such as rocket and baby spinach, you are maximising the amount of vitamins and minerals you are getting in your dish, but also getting different flavour profiles from the different leaves. I especially love the peppery notes of the rocket that work really well with the creamy cheese and sharp blackberries.
Photo Credit: Hope Pointing
Shop this recipe:
- Around 6 blackberries, halved
- 1 handful Walnuts (toasted and halved)
- 2 large handfuls Baby spinach
- 1 large handful Rocket leaves
- 2 Spring onions, finely sliced
- 2 Sticks of celery, cut into 1cm slices
- 100g Goats cheese / vegan soft cheese
For the dressing:
- Around 6 blackberries, roughly mashed
- 2 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- Squeeze of lemon juice
- 2 tsp Honey
- Salt and pepper
Firstly combine all the ingredients for the dressing in a small bowl. Taste and adjust for seasoning or add a little more lemon juice or honey if you need to adjust the acidity. This will depend on how sharp your berries are, but also your personal preference.
Set a non-stick frying pan on medium to high heat and lightly toast your walnuts for a few minutes until just beginning to brown. Take care not to let them burn! Remove from the heat and allow to cool below cutting into large pieces.
Divide your rocket and spinach leaves onto your serving plates or bowl, crumble over the goats cheese, blackberry halves, celery, spring onions and cooled walnuts.
Finish by pouring over your dressing and lightly mixing the salad with your hands.
Serve straight away – great with some wholemeal toast or crackers.