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.

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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

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  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.

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