Fresh and Easy: Blackberry and Honey Almond Salad Recipe

Blackberry season is finally here, and if you’re anything like me, you’ve become hooked on the small, sweet and tart berries.

After work I spent quick twenty minutes picking a fridge full of berries and I was stuck. Aside from freezing them, or making goodies like berry tarts, cakes and slices, what am I going to use them for?

Well, why not chuck them in a fresh, healthy and tasty spinach salad.

Image from www.carlsbadcravings.com

Fresh Spinach, Blackberry and Honey Almond Summer Salad

Ingredients for the salad:

• 1 and 1/2 cups of fresh spinach
• ¾ cup of freshly picked blackberries
• 1 finely chopped BC apple
• 1 chopped mango (or any similar sweet fruit)
• A small cucumber
• 1 chopped red pepper
• 2 green onions
• ½ cup of feta or goats cheese

Ingredients for the honey roasted almonds:

•  1 cup of raw halved almonds
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of sugar
• Pinch of salt

Ingredients for the Blackberry Balsamic Vinaigrette Dressing:

• 3 tablespoons seedless blackberry jam/ a large handful of fresh blackberries.
• 2 tablespoons quality balsamic vinegar
• 1 teaspoon Dijon mustard
• 1-3 teaspoons honey (optional depending on desired sweetness)
• 2 tablespoons orange juice
• 1/2 cup quality extra virgin olive oil
• 1/4 teaspoon dry basil
• freshly cracked salt and pepper to taste

Image from www.carlsbadcravings.com

Instructions:

1. Mix together all the ingredients for the dressing (we recommend using a nutribullet or something equivalent if you have used fresh blackberries instead of jam).
2. Cover almonds in honey/sugar mix and bake on low for 5-7 minuites.
3. Combine salad ingredients, and the cooked almonds, to a large serving bowl. Drizzle with dressing to taste and serve to friends, family, and yourself.
4. Enjoy!

Thanks to CarlsBadCravings and the abundance of fresh blackberries around squamish for inspiration.