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Blackberry Vinaigrette Salad


  • Serves 4.


  • 1 Tablespoon olive oil
  • 1 Tablespoon minced green onion
  • 3 cloves minced garlic
  • 1 pint fresh blackberries
  • 2/3 cup balsamic vinegar
  • 1 teaspoon sugar
  • 1 Tablespoon chopped fresh mint
  • 2 teaspoons fresh tarragon, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup olive oil
  • 6 cups mixed salad greens, washed and dried
  • 1/4 cup toasted slivered almonds
  • 4 oz. feta cheese, crumbled
  • 1 avocado, peeled, seeded, and sliced thin


In a large skillet heat olive oil over medium-high heat. Add minced onion and garlic; sauté, stirring, for about a minute. Add all the blackberries except for about 12 (for garnish) and cook, stirring, for about two minutes. Add the vinegar and deglaze the pan by scraping the bottom with a spatula and allowing to cook until the vinaigrette is reduced by half. Remove from heat and put blackberries into a blender. Add sugar, mint, and tarragon. Process to a smooth paste. Add salt and pepper. While machine is running add the 1/2 cup olive oil through the feed tube and process until smooth. Strain through a fine sieve into a clean bowl and refrigerate until dressing has cooled completely, at least one hour. Combine greens with almonds and toss with the vinaigrette when ready to serve. Check seasoning, adding more salt or pepper if desired. Divide salad among four plates and top with the feta cheese and sliced avocado. Garnish with blackberries.

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