Home > Salads > Blackberry Salad Blackberry Salad May 23, 2020 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Show-stopping Blackberry Salad is brimming with juicy blackberries(of course!), sweet candied pecans, crisp pears, salty feta cheese, and a homemade creamy poppy seed dressing. Blackberry Salad Blackberry Salad is a stunning dish that tastes every bit as amazing as it looks! It’s got all the right flavors, textures, and the perfect creamy dressing to finish it all off. We enjoy this salad as a side dish, but it can be made into a main course meal by adding in some protein. Grilled and chopped chicken, thinly sliced steak, or even some lentils or quinoa would add plenty of protein and make it filling enough for a full meal. In fact, one of our favorite ways to enjoy Blackberry Salad is with some shredded rotisserie chicken added in. Blackberry Salad tips When serving Blackberry Salad for a party, event, or holiday meal, I recommend making the candied pecans and dressing a day or two in advance. This makes the final assembly a breeze! It’s also a good idea so the pecans have sufficient time to harden and the dressing has a chance to thoroughly chill and for the flavors to intensify. Use a good mayonnaise for the dressing– the better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods® (not sponsored) since it has a rich flavor without being too sweet or tangy. If you aren’t able to find fresh or ripe pears at the store, use whole canned pears and drain them. Thinly slice and use in the salad. Speaking of ripe pears, you can test a pear for ripeness by applying gentle pressure near the stem end. If there is a slight give, it is most likely ready to be sliced and added to the salad. And if you can’t smell any sweet pear-ness, it probably isn’t ready to use. If you have a fresh lemon on hand, squeeze a bit of lemon juice on the pear to keep it from browning too quickly. Here are a few more tips for preparing the pears. How to use leftover candied pecans Since it’s a bit impractical to make a tiny batch of candied pecans for this salad, I include the directions for making about one pound of them. You can certainly halve the recipe or purchase pecans that have already been candied (or sugar roasted) at the store. Here are some of our favorite ways to use up leftover pecans from this Blackberry Salad: As a snack/dessert: Enjoy them plain or coarsely chopped as a topping for a Yogurt Bowl or an Acai Bowl In these sweet recipes: Carrot Cake or Carrot Cake Cupcakes In these savory recipes: Pear Salad, Butternut Squash Salad, our favorite Berry Salad, or this Fall Spinach Salad. By replacing the regular pecans for candied pecans in these recipes: Chicken Salad, Mexican Wedding Cookies, or these Chocolate Chip Snowball Cookies You can store leftover pecans in the freezer (in an airtight container) for up to 2 months. They only need 10-15 minutes at room temperature to thaw enough to eat. (At room temperature, candied pecans last for up to 2 weeks stored in a cool and dry space.) Blackberry Salad storage Blackberry Salad doesn’t sit or store well once dressed. Once you assemble it, plan to eat it soon; otherwise, the dressing wilts the lettuce, the pears begin to brown, and the pecans soften. If you make Blackberry Salad in advance, store all the components separately. Slice the pear and assemble the salad right before eating. More salad recipes Beet and Goat Cheese Salad with an orange-honey vinaigrette Olive Garden Salad with an Italian vinaigrette Chicken Taco Salad with a cilantro-lime vinaigrette Cucumber Salad with a balsamic vinaigrette Creamy Balsamic Dressing on a spring Cobb salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blackberry Salad 5 from 3 votes - Review this recipe Show-stopping Blackberry Salad is brimming with sweet candied pecans, crisp pears, juicy blackberries, salty feta cheese, and a homemade creamy poppy seed dressing. SAVE TO RECIPE BOX Print Recipe Blackberry Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Show-stopping Blackberry Salad is brimming with sweet candied pecans, crisp pears, juicy blackberries, salty feta cheese, and a homemade creamy poppy seed dressing. Course Salad Cuisine American Keyword pear blackberry salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 -8 as a side Calories 181kcal Author Chelsea Lords IngredientsSalad▢ 8 cups (5 oz; 145g) spring lettuce mix (8 cups is loosely measured)▢ 1 package (6 oz; 170g) fresh blackberries▢ 2 Anjou pears, thinly sliced▢ 1/3 cup chopped candied pecans (recipe for a full batch below)▢ 1/3 cup crumbled goat or feta cheesePoppyseed Dressing▢ 1/3 cup (72g) regular (full fat) mayo (I recommend Best Foods/Hellmans)▢ 2 tablespoons EACH: whole milk, heavy cream, white granulated sugar▢ 1 tablespoon apple cider vinegar▢ 1/2 teaspoon lemon zest▢ pinch of sea salt▢ 1/2 tablespoon poppy seedsCandied Pecans (Note 1)▢ 1 cup white sugar▢ 1 teaspoon ground cinnamon▢ 1/2 teaspoon fine sea salt▢ 1 large egg white▢ 1 teaspoon vanilla extract▢ 1/2 tablespoon water▢ 1 pound pecan halves InstructionsPoppyseed DressingCombine all of the dressing ingredients, except the poppy seeds, in a blender and process until combined. Taste and adjust any flavors to personal preference. If you'd like a sweeter dressing, add an additional 1-2 teaspoons white sugar. Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve. (Dressing stays good for 1 week stored in an airtight container in the fridge.)Candied PecansPreheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, combine the white sugar, cinnamon, and salt. Stir to combine.In another bowl, whisk the egg whites, vanilla, and water until frothy. Toss the pecans into this mixture and then remove, using a slotted spoon. Put the nuts into the sugar mixture and toss until well coated. Spread coated pecans onto a baking sheet.Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned. This takes about 45-60 minutes total. Let stand for 30-45 minutes to allow the pecans to fully cool and solidify. Coarsely chop for the salad.For the SaladIn a large salad bowl, toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Thinly slice pears. Add to the salad.Add the chopped candied pecans, goat or feta cheese, and the dressing. (You may not want all of the dressing on the salad, so add to personal preference.) Toss and enjoy! Video Recipe NotesNote 1: Prep/cook time doesn't include the preparation of the candied pecans. Since it's a bit impractical to make a tiny batch of candied pecans for this salad, I include the directions for making about one pound of them. You can certainly half the recipe or purchase pecans that have already been candied (or sugar roasted) at the store. Nutrition FactsServing: 8servings | Calories: 181kcal | Carbohydrates: 15.7g | Protein: 2.2g | Fat: 13g | Cholesterol: 12.1mg | Sodium: 134.8mg | Fiber: 2.6g | Sugar: 12.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.