Baby Greens Salad With Blackberries and Sunflower Seeds
Bowl of Blackberry and Baby Greens Salad with Sunflower Seeds

Sorry for my short hiatus. I was on an amazing adventure with the 8-Year-Old in California. I can’t wait to share more about our trip on my travel blog, but first I had to get back to my kitchen. After eating on the road for 5 days I was craving something light and homemade.

When I ran to the store to pick up supplies for Easter dinner, the blackberries were staring me in the face. I don’t normally pick them up but they looked so darn good!

Immediately I thought of a salad with baby greens and sunflower seeds. With a houseful of family here for the holiday, I decided to experiment on them.

Blackberry and Baby Greens Salad with Sunflower SeedsThe salad was a hit! Well, sort of. It apparently didn’t look appealing to any of the men. The only people to dig in were my mother-in-law, sister-in-law and me. We all enjoyed it on the side of our ravioli and fresh bread. It was the perfect addition for Easter Eve.

Here’s what I did…

  • 12 oz package of fresh blackberries
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tsp dried parsley
  • 1/4 tsp kosher salt
  • Bag of baby greens
  • 1/4 cup roasted sunflower seed ernels

Blend a handful of the blackberries (about 4 oz) with the vinegar, lemon juice, honey, oil, parsley and salt to make the dressing. Pour the puree in a small pot and bring to a simmer. Remove from the heat, set aside and prepare the rest of the salad.

Pour the bag of greens in a large bowl, top with the remaining blackberries and sunflower seeds. Drizzle with a bit of the warm vinaigrette. I whisked in a splash of water first to thin it a bit.

Bowl of Blackberry and Baby Greens Salad with Sunflower Seeds

I served the remaining dressing on the side as I hate overdressed salads. I’d much rather keep it light and let people add more to their own taste.

Bowl of Blackberry and Baby Greens Salad with Sunflower Seeds and Dressing

Oh! and in case you are wondering I wanted to try a bit of coconut oil in it for the sweetness. It did add a whole new dimension to the dressing. If you don’t have coconut oil, just double the olive oil. It will be fine.

Here’s the nutritional information if you eat 1/4 of the salad with a 1/4 of the dressing which is probably an overestimate as we had about half the dressing left even after the salad was gone. Still, it will give you at least a point of reference.

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 recipe
Calories Fat Fiber WWPs
190 12g 7g old: 4 new: 5
Sugar Sat Fat Carbs Protein
14g 4g 22g 4g
Posted in: 4 WWP, 5 WWPP, Dinner Ideas, Food Photos, Salad Ideas, Side Dish Ideas, Vegetarian Ideas
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2 Comments and 1 Replies

  1. nancyabc

    Oh I was just writing down the recipe and is it raspberries or blackberries in the vinaigrette–it sounds good either way.

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