Go Back Email Link
–+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Blackberry Salad

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
Total Time 25 minutes
Servings 6 -8 as a side
Calories 181kcal
Author Chelsea Lords



  • 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 cheese

Poppyseed 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 seeds

Candied 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


Poppyseed Dressing

  • Combine 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 Pecans

  • 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.
  • 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 Salad

  • In 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!



Note 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.


Serving: 8servings | Calories: 181kcal | Carbohydrates: 15.7g | Protein: 2.2g | Fat: 13g | Cholesterol: 12.1mg | Sodium: 134.8mg | Fiber: 2.6g | Sugar: 12.4g