This Spinach Blackberry Salad is fresh, seasonal, and oh-so good. The blend of power greens, sweet blackberries, tart cranberries, and crunchy almonds is perfectly finished with our tangy homemade lemon poppyseed dressing. Ready in just 5 minutes, it makes a delicious lunch or side!
If you’re looking for your new favorite summer lunch, you’ll love this Spinach Blackberry Salad. It’s one of my go-to recipes when I need a light and satisfying meal or a quick and easy side dish. It’s loaded with fresh, seasonal ingredients and finished with the very best lemon poppyseed dressing. If you’ve never made your own dressing before, you’re in for a treat. It’s so simple to make and adds a burst of flavor to every bite. Get ready to have a ‘salad-bration’ of your own!
Why You’ll Love This Spinach Salad Recipe
- Fresh and Flavorful. This salad is bursting with fresh flavors like juicy blackberries, crunchy almonds, sweet cranberries, and tangy Parmesan cheese. The homemade lemon poppyseed dressing adds a zesty and refreshing note to every bite.
- Easy. You can make this salad in just 5 minutes with just a few simple ingredients. No cooking required. Just toss everything together and enjoy.
- Totally Adaptable. The great thing about summer salad recipes is how easy it is to customize them! Feel free to adjust anything in this salad to include your favorite fruits, nuts, cheeses, or greens.
- Budget-Friendly. Spinach salad is a great way to have a great meal on the cheap. This is especially true if you’re buying fresh ingredients in season. You can pick up any of these ingredients at the store, but I recommend stopping by the farmer’s market for the freshest produce and berries this summer!
What You’ll Need
- For the Salad. Fresh baby spinach, blackberries, slivered almonds, dried cranberries, and parmesan cheese.
- For the Poppyseed Dressing. Extra virgin olive oil, lemon, dijon mustard, honey, salt, and poppyseeds.
How to Make Spinach Blackberry Salad
- Make the Salad. Combine all the salad ingredients in a large bowl and lightly toss together.
- Make the Poppyseed Dressing. Add all the dressing ingredients into a glass jar or small mixing bowl and whisk to combine. My favorite way to do this is to put everything in a small canning jar, put the lid on, and then shake it until the dressing comes together.
- Combine and Serve. Pour the dressing over the salad, toss to coat, and serve!
- Toast the Almonds. To add more crunch and flavor to your salad, you can toast the almonds in a skillet over low-medium heat for a few minutes. Be sure to stir them occasionally so they don’t burn. You’ll know they’re done when the almonds are golden and fragrant.
- Wash and Dry the Spinach. To make sure your salad is fresh and crisp, you should wash and dry the spinach thoroughly before using it (even if you’re using prewashed!). You can use a salad spinner or a paper towel to remove any excess moisture. This will ensure the greens are nice and clean and also help the dressing coat better.
- Zest the Lemon Before Juicing. To make the dressing, you’ll need both the juice and the zest of a lemon and it’s much easier to zest the lemon before you cut and squeeze it. Use a microplane or a grater to get the zest, which will add more lemon flavor and aroma to the dressing.
How to Serve Spinach Salad
Most spinach salad recipes make excellent light lunches all on their own and also make perfect sides. And this spinach blackberry salad is no exception! I love to pair it with things like soup, crusty bread, or a sandwich to make a complete and satisfying meal. For example, you can serve it with a BLT with egg grilled cheese sandwich for a hearty lunch. Or you can serve it with chicken vegetable soup and homemade focaccia bread for a cozy and comforting dinner. No matter what you choose, this spinach salad will complement any meal by adding great color, texture, and freshness.
- For the Salad. This salad is best served fresh, but you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Just keep the dressing separate and toss it with the salad before serving.
- For the Dressing. You can make the dressing ahead and store it in a jar in the refrigerator for up to a week. Just shake it well before using.
More Summer Salad Recipes
- Copped Salmon Salad
- Green Goddess Salad
- Cobb Salad
- Watermelon Salad With Feta
- Mexican Street Corn Salad With Chicken
Spinach Blackberry Salad with Lemon Poppyseed Dressing
- 1 bag (6 to 8 ounces) fresh baby spinach
- 2 cups fresh blackberries
- 1 cup slivered almonds
- 1/2 cup dried cranberries
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons extra virgin olive oil
- juice of 1 whole lemon (about 3 to 4 tablespoons lemon juice)
- 1 teaspoon lemon zest
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/2 tablespoon poppyseeds
- Combine all salad ingredients in a bowl and mix lightly; set aside.
- Combine all dressing ingredients in a small mixing bowl and whisk until thoroughly combined.
- Pour the dressing over the salad and toss to coat.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.