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Blackberry & Pear Salad with Red Wine Poppyseed Vinaigrette


Full of flavor, crunch, and with a vinaigrette to kill, this Blackberry & Pear Salad is guaranteed not to disappoint.


For the salad

  • 2 heads romaine lettuce, washed and chopped or torn into bite-sized pieces
  • 1 package mixed greens
  • ½ cup chopped walnuts (or pecans), roasted
  • ½ cup cooked and crumbled bacon
  • 1 cup crumbled gorgonzola, blue, or feta cheese
  • 34 red or green pears, sliced
  • 1 small package blackberries, washed

For the dressing

  • 2 cups sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons dry mustard
  • 1 small onion
  • 1 cup red wine vinegar
  • 1 ½ cup oil
  • 2 teaspoons poppy seeds


  1. In the jar of a blender, combine all the dressing ingredients except the oil and the poppy seeds. Blend until smooth.
  2. With the blender running, add the oil in a steady stream. Transfer the dressing to a storage or serving container and whisk in the poppy seeds. Refrigerate until ready to use.
  3. In a large bowl, toss together the salad ingredients.
  4. To serve, either toss the salad in the dressing immediately before serving or allow people to drizzle it on individual salads. Makes a lot. Like enough for a large party.


Important Tip

  • Makes a lot. As in, enough for a large party.