Blackberry Parmesan Salad with Lemon Vinaigrette is a vibrant and nutritious dish that bursts with flavor. This salad combines the peppery bite of arugula with the earthy robustness of kale, creating a perfect base for the rich and nutty notes of Parmesan cheese. To elevate the dish further, add a handful of toasted pine nuts for crunch, and a drizzle of lemon vinaigrette for a zesty finish. It’s a delightful medley that not only satisfies the palate but also nourishes the body, making it an excellent choice for a refreshing meal or a standout side dish at any gathering.
This salad is among my favorites to prepare during the spring season and into the summer when the berries are at their peak flavor. I can’t express how delightful and refreshing it is on a warm afternoon—it truly fills my heart! A big thank you to Jessica at howsweeteats.com for creating this salad a decade ago! I can hardly believe I’ve been enjoying it for nearly ten years!
With every bite, the burst of juicy blackberries and raspberries perfectly complements the crisp greens and parmigiano-reggiano cheese. It’s a symphony of textures and tastes that makes each mouthful a joyful experience. Whether I’m serving it at a family picnic or enjoying it solo in my backyard, it never fails to bring a smile to my face. Here’s to many more years of savoring this delightful creation!
Ingredients for Blackberry Parmesan Salad:
- 6 cups baby arugula
- 6 cups baby kale
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 4 ounces parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)
- 2 tablespoons fresh oregano leaves
- 1/4 cup pine nuts, toasted
- 2 avocados, sliced
- 2/3 cup fresh raspberries or blackberries
Shop the Ingredients
Champagne Vinaigrette Ingredients:
- 1/4 cup champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup olive oil
Instructions:
- Toast Pine Nuts. To toast the pine nuts, start by placing them in a small saucepan on medium-low heat. Gently shake the pan back and forth while stirring with a wooden spoon for 4 to 5 minutes, or until the nuts become golden and aromatic. Once done, remove from heat and toss them a few more times.
- Make the Salad. Combine greens in a large bowl with salt and white pepper. Add 2 tablespoons of champagne vinaigrette and toss to coat the greens, helping the finely grated cheese adhere. Mix in the cheese and oregano leaves thoroughly.
- Serve. Serve the greens on plates, top with pine nuts, avocado, raspberries, blackberries, extra cheese, and additional dressing. Season to taste and enjoy!
Champagne Vinaigrette Instructions:
- In a large bowl, mix together vinegar, honey, lemon juice, Dijon mustard, garlic, salt, pepper, and red pepper. While whisking continuously, gradually add the olive oil until the dressing is well combined. This dressing can be stored in the refrigerator for up to one week.
Equipment:
ARUGULA KALE REGGIANO SALAD
- Total Time: 25 MInutes
- Yield: 2–4 Servings 1x
Description
Arugula Kale Reggiano Salad is a vibrant and nutritious dish that bursts with flavor. This salad combines the peppery bite of arugula with the earthy robustness of kale, creating a perfect base for the rich and nutty notes of Reggiano cheese
.
Ingredients
- 6 cups baby arugula
- 6 cups baby kale
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 4 ounces parmigiano-reggiano cheese,freshly finely grated (plus extra for topping)
- 2 tablespoons fresh oregano leaves
- 1/4 cup pine nuts, toasted
- 2 avocados, sliced
- 2/3 cup fresh raspberries or blackberries
Champagne Vinaigrette
- 1/4 cup champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup olive oil
Instructions
- Toast Pine Nuts. To toast pine nuts, start by placing them in a small saucepan on medium-low heat. Gently shake the pan back and forth while stirring with a wooden spoon for 4 to 5 minutes, or until the nuts become golden and aromatic. Once done, remove from heat and toss them a few more times.
- Make the Salad. Combine greens in a large bowl with salt and white pepper. Add 2 tablespoons of champagne vinaigrette and toss to coat the greens, helping the finely grated cheese adhere. Mix in the cheese and oregano leaves thoroughly.
- Serve. Serve the greens on plates, top with pine nuts, avocado, raspberries, blackberries, extra cheese, and additional dressing. Season to taste and enjoy!
Champagne Vinaigrette Instructions:
- In a large bowl, mix together vinegar, honey, lemon juice, Dijon mustard, garlic, salt, pepper, and red pepper. While whisking continuously, gradually add the olive oil until the dressing is well combined. This dressing can be stored in the refrigerator for up to one week.
Equipment
Courtly Check 7 Quart Stockpot
Buy Now →
MacKenzie-Childs Courtly Check Pinch Bowl
Buy Now →
MacKenzie-Childs Courtly Check Salad Serving Set Bowl
Buy Now →
MacKenzie-Childs Courtly Check Farmhouse Oil Cruet
Buy Now →- Prep Time: 25 Minutes
- Cook Time: 0 Minutes
- Category: Salad
- Cuisine: American
