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Pear Blackberry Salad

A delicious pear and blackberry salad with a homemade creamy poppyseed dressing

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8 as a side
Calories 181 kcal
Author Chelsea

Ingredients

  • 1 package (6 ounces) spring lettuce mix
  • 1 package (6 ounces) fresh blackberries
  • 1 can (15 ounces) Libby's Pear Halves, drained and thinly sliced
  • 1/3 cup chopped candied pecans (recipe for a full batch below)
  • 1/3 cup crumbled goat or feta cheese

Poppyseed Dressing

  • 1/3 cup regular (full fat) mayo
  • 4 tablespoons half and half
  • 2-3 tablespoons white sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon lemon zest
  • Pinch of sea salt
  • 1/2 tablespoon poppy seeds

Candied Pecans

  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 pound pecan halves

Instructions

For the Salad

  1. In a large salad bowl toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Drain the pears and thinly slice. Add to the salad.

  2. Right before serving, add the chopped candied pecans, goat or feta cheese, and the dressing. Don't add dressing, pecans, or cheese to any salad you want to have as leftovers.

Poppyseed Dressing

  1. Combine all of the ingredients (add sugar to preference) in a blender and pulse until combined. Store in the fridge until ready to serve. Dressing stays good for 1 week stored in an airtight container in the fridge.

Candied Pecans

  1. Preheat 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.

  2. In another bowl, whisk the egg whites, vanilla, and water together until frothy. Toss the pecans into this mixture and then remove using a slotted spoon. Put into the sugar mixture and toss pecans until well coated. Spread coated pecans onto a baking sheet.

  3. Bake in the preheated oven stirring every 15 minutes until pecans are evenly browned. This takes about 45-60 minutes. Let stand for 30-45 minutes and allow the pecans to fully cool and solidify. Coarsely chop for the salad.

Recipe Notes

Prep/cook time doesn't include the preparation of the candied pecans.