Baby Greens Salad With Blackberries and 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.

The 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...

Ingredients

• 12 oz package of fresh blackberries
• 2 tablespoon red wine vinegar
• 2 tablespoon lemon juice
• 2 tablespoon honey
• 1 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• ¼ teaspoon kosher salt
• Bag of baby greens
• ¼ cup roasted sunflower seed ernels

Instructions

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.

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.

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 ¼ of the salad with a ¼ 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.

📖 Recipe

Baby Greens Salad With Blackberries and Sunflower Seeds

Treat yourself to a tasty and nutritious baby greens salad with juicy blackberries and crunchy sunflower seeds.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 4 people

Calories 186 kcal

Ingredients

  

1x2x3x

• 12 oz package of fresh blackberries
• 2 tablespoon red wine vinegar
• 2 tablespoon lemon juice
• 2 tablespoon honey
• 1 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• ¼ teaspoon kosher salt
• Bag of baby greens
• ¼ cup roasted sunflower seed ernels

Instructions

 

• 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.
  12 oz package of fresh blackberries, 2 tablespoon red wine vinegar, 2 tablespoon lemon juice, 2 tablespoon honey, 1 tablespoon coconut oil, 1 teaspoon dried parsley, ¼ teaspoon kosher salt, 1 tablespoon olive oil
• 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.
  Bag of baby greens, ¼ cup roasted sunflower seed ernels

Nutrition

Calories: 186kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 217mgPotassium: 245mgFiber: 5gSugar: 13gVitamin A: 510IUVitamin C: 28mgCalcium: 38mgIron: 1mg

Keyword Blackberries, Greens, seed, Sunflower

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