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Blackberry, Goat Cheese, and Spiced Nut Salad

By August 23, 2013 2 Comments
Run.  Quick.  Pluck the blackberries right this very moment before they are gone for another year.
Oh, I do love them so.  Delicious and delectable.  More of a bother to pick than the blueberry, perhaps this was the reason naughty Peter Rabbit would go for the onions and cabbages in Mr. McGregor’s garden.  Should have gone for the blackberry and stayed out of trouble.

This is where you can sing now…”he works hard for his money, uh-huh uh-huh…”

“so hard for it, honey…”  This ain’t no work for wimps.  Mowing down the blackberries is man’s work that leaves the man, spent.  Not to worry, the blackberries grow back with a vengeance.

Were we here for a recipe? Oh, right.

This comes directly from Annie’s-Eats and is a salad recipe I saved until just this very moment in time when the blackberry was in season – ta da!  Blackberries, goat cheese, and spiced nuts, oh my!

Blackberry Chevre Salad
about 4-6 servings

For the dressing: 
6 oz. fresh blackberries, rinsed
3 tbsp. red wine vinegar
1½ tbsp. honey
¼ cup olive oil
Salt and pepper, to taste

For the spiced nuts: 
1 tbsp. butter
1 tbsp. brown sugar
¼ tsp. ground cinnamon
Dash of ground ginger
Dash of cayenne pepper
Salt and pepper, to taste
¾ cup chopped nuts (walnuts or pecans)

To assemble: 
Mixed salad greens
2 oz. honey goat cheese
About 6 oz. fresh blackberries
Thinly sliced vidalia onion (didn’t have any!)


  • To make the dressing, place the berries in a food processor or blender and puree until smooth.  Pour the mixture through a fine mesh sieve, pressing out as much fruit puree as possible while removing the seeds.  In a liquid measuring cup or jar, combine the blackberry puree with the vinegar, honey, and olive oil.  Whisk vigorously until the mixture is well blended and smooth.  Season with salt and pepper to taste.  Chill until ready to use.
  • To make the spiced nuts, melt the butter in a medium skillet over medium heat.  Stir in the brown sugar, cinnamon, ginger, cayenne, and salt and pepper to taste.  Allow the mixture to heat for about 1 minute, then stir in the chopped nuts.  Let cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes.  Remove from the heat and let cool.
  • To serve, plate portions of salad greens on salad plates.  Top with crumbled goat cheese, fresh blackberries, vidalia onion and the spiced nuts as desired.  Drizzle lightly with the blackberry vinaigrette.  Serve immediately.
and if that’s just too much to handle, sprinkle on your granola and call it a day.

Happy weekend, blackberry!



  • I love blackberries! We missed out on them last year–hit the local farm too late in the season. Thanks for the reminder 🙂 That salad is gorgeous.

  • Julia Tomiak says:

    We love blackberries too! The canes are taking over my garden. But, oh the Japanese beetles have done a lot of damage this summer. Poor leaves, only lacy remnants now. But we still have blackberries- new for me this summer, the cobbler! Yum!

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