Fresh blackberries and juicy pears with crunchy pistachios and parmesan make this salad a perfect mix of sweet and savory!
This is a light and summery salad for all occasions! It pairs well with a slice or two of Soft Fluffy French Bread or Sourdough Discard Crackers if you're feeling fancy!
Blackberry salad with spinach/spring mix is a copycat recipe for a salad from an italian style restaurant back home. Crunchy pistachios, purple onions, fresh basil and fresh parmesan cheese complete this masterpiece. It's got lots of color and a citrus vinaigrette, similar to Spring Roll Salad.
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Why You'll Love This Recipe
- Taste: Fresh lemon vinaigrette, juicy pears and blackberries, and crunchy pistachios over fresh greens. The parmesan is a really nice touch!
- Ease: Beginner, no cooking required.
- Time: 10 minutes to prep the ingredients and put together the dressing!
📝 Ingredient Notes
- Greens - It's a simple mix for the fresh greens. You can use a spring mix (arugula, spinach, baby lettuce) or a combo of romaine, spinach, and basil.
- Pistachios - I use lightly salted, roasted pistachios.
- Pears- fresh is best, but canned can be used if thoroughly drained. I like Bartlett or Anjou for the firmer texture and flavor.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Cheese - parmesan is easily switched out for pecorino romano, asiago, goat cheese, or feta.
- Honey - you can use agave nectar in place of honey.
- Nuts - switch for toasted pecans, sliced almonds.
- Fruits - sliced apples, figs, or pomegranates would be delicous!
🧑🍳 Instructions
- Step 1. Slice lettuce, onion, pears, and parmesan and place into a bowl together with pistachios, lemon zest, and blackberries.
- Step 2. Combine all dressing ingredients and whisk thoroughly.
TIP: Slice everything thinly! The pears, the onion, and shave the parmesan vs grating it.
- Step 3. Drizzle dressing over salad and gently toss ingredients to distribute dressing. I usually save a few ingredients to sprinkle over the top of the salad before serving. Tiny slices of lemon are delicious in it!
TIP: If making ahead, save the dressing to put onto the salad right before serving.
❄️ Make Ahead, Store, and Freezing Tips
Stays fresh separate from the dressing for 2-3 days depending on the age of the greens.
📌 Troubleshooting
- Soggy salad: sitting in dressing/fruit - add dressing at table or last 10 min before serving.
- Pears browning too fast: usually from oxidation - add lemon juice on cut fruit before mixing into salad.
- Berries falling apart: probably overripe - handle the berries very gently and add them to the salad last.
❓Frequently Asked Questions
I prefer Bartlett or Anjou since they are easily accessible in most grocery stores, are sturdy and hold up well in salads. Red pear or asian pears would be lovely too!
Wait to add the dressing until serving. This salad only takes a few minutes to whip up, you can add the pears and blackberries last too if that helps.
Yes, I would go with a mildly seasoned grilled chicken breast, salmon fillet, or a few shrimp.
🍽️ Serving Ideas
- Protein options: grilled chicken, salmon, or shrimp!
- Breads: warm soft french bread or sourdough.
- Drinks: brown sugar peach lemonade, coconut limeade, or minty cucumber ice water.
🥗 More Delicious Salad Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Blackberry Pear Lemon Salad
Ingredients
Salad:
- 6 cups romaine lettuce chopped (1 head)
- 2-3 cups spring mix (baby lettuce & spinach)
- 1 pear bartlett or anjou, sliced
- 6 oz blackberries
- ⅛ red onion sliced thinly
- ⅓ cup parmesan cheese shaved
- ⅓ cup pistachios chopped
- optional, 2 Tablespoons each of grated Asiago and Pecorino cheese.
- optional, thinly sliced lemon for garnish
Lemon Vinaigrette
- ⅓ cup fresh lemon juice (2 lemons)
- ¼ cup extra virgin olive oil
- 1 Tablespoon honey
- 2 teaspoons lemon zest
- pinch of salt and pepper
Instructions
For the salad:
- In a large serving bowl combine romaine lettuce and spinach. Gently mix in sliced pear, blackberries, purple onion, parmesan cheese, fresh basil, and optional thinly sliced lemon. Sprinkle pistachios over salad. Top with lemon vinaigrette when ready to serve.6 cups romaine lettuce , 2-3 cups spring mix, 1 pear, 6 oz blackberries , ⅛ red onion, ⅓ cup parmesan cheese, ⅓ cup pistachios, optional, 2 Tablespoons each of grated Asiago and Pecorino cheese.
For the lemon vinaigrette:
- In a small mixing bowl or blender combine lemon juice, olive oil, honey, and salt and pepper. I highly recommend using a blender, but if mixing by hand whisk vigorously 2-3 minutes until smooth. If mixing in a blender, mix for 30 seconds to 1 minute until smooth and creamy. Transfer to a salad dressing container until ready to serve.optional, thinly sliced lemon for garnish, ⅓ cup fresh lemon juice , ¼ cup extra virgin olive oil, 1 Tablespoon honey, 2 teaspoons lemon zest , pinch of salt and pepper
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Kati says
I am so excited to try your recipe! We moved from UT to TX and I miss Pizzeria Limone so much. I always got this salad cause it’s amazing.
Sara says
I miss it too! It's fun to try new places and new foods but I miss a lot of food from back home.
Professor Kitchen says
Looks good, but unless I missed something you forgot the blackberries in the recipe.
Sara says
Ha! Thank you, the recipe is corrected.