Kiwi Salad with Blackberries and Pecans
This refreshing Kiwi Salad with Blackberries and Pecans is a delightful mix of sweet, tart, and nutty flavors. It’s packed with vitamins, fiber, and antioxidants, making it a perfect light lunch or side dish. The combination of juicy kiwi, plump blackberries, crunchy pecans, and a light honey-lime dressing creates a balanced and delicious dish.
Ingredients (Serves 2-4)
Salad:
3 ripe kiwis, peeled and sliced
1 cup blackberries, fresh
½ cup pecans, toasted and roughly chopped
2 cups mixed greens (such as spinach, arugula, or baby kale)
¼ cup crumbled feta or goat cheese (optional)
Dressing:
2 tbsp honey (or maple syrup for a vegan version)
1 tbsp lime juice, freshly squeezed
1 tbsp olive oil
½ tsp Dijon mustard (optional, for extra flavor)
Pinch of salt and black pepper
Instructions
Step 1: Prepare Ingredients
Wash the blackberries and greens thoroughly.
Peel and slice the kiwi into rounds or half-moons.
Toast the pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant, then let them cool.
Step 2: Make the Dressing
In a small bowl, whisk together the honey, lime juice, olive oil, Dijon mustard, salt, and pepper until well combined.
Step 3: Assemble the Salad
In a large salad bowl, add the mixed greens as the base.
Top with kiwi slices, blackberries, and toasted pecans.
If using, sprinkle with crumbled feta or goat cheese.
Step 4: Dress and Serve
Drizzle the dressing over the salad just before serving.
Toss gently to coat all ingredients evenly.
Serve immediately and enjoy!
Nutritional Information (Per Serving, Approximate)
Nutrient Amount
Calories 180-220 kcal
Carbohydrates 25g
Protein 3g
Fat 12g
Fiber 5g
Sugar 14g
Vitamin C 70% DV
Calcium 6% DV
Iron 8% DV
(DV = Daily Value, based on a 2,000-calorie diet.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes (toasting pecans)
Total Time: 15 minutes
Q&A About Kiwi Salad with Blackberries and Pecans
1. Can I make this salad ahead of time?
Yes, but it’s best to add the dressing just before serving to keep the greens fresh. Store the salad and dressing separately in the refrigerator for up to 24 hours.
2. What can I substitute for pecans?
You can use walnuts, almonds, sunflower seeds, or pumpkin seeds
for a similar crunch.
3. Is this salad vegan?
Yes, if you use maple syrup