The fusion of sweet, salty, and tart is an explosion of the senses. When prolific blackberries are in season, there is an unlimited collection of dessert recipes. We’ve taken this to a new level by marrying it with a salad and studding it with crumbled feta and toasted pine nuts. Sweet. Savoury. Nutty. Yummy!
Grilled Greens with Warm Blackberries in White Balsamic Dressing
Ingredients
- 1/3 cup (80 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) minced shallots
- 2 Tbsp (30 mL) white balsamic vinegar
- 1 tsp (5 mL) honey or maple syrup
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) orange zest
- 1/4 tsp (1 mL) kosher salt
- 1 cup (250 mL) blackberries, divided
- Freshly ground black pepper (optional)
- 1 bunch Tuscan kale, trimmed, leaves separated (see tip)
- 1 large head radicchio, halved or quartered
- 1/3 cup (80 mL) crumbled feta or goat cheese
- 1/4 cup (60 mL) toasted pine nuts, or chopped, toasted walnuts
- Flaked salt (optional)
Nutrition
Per serving:
- calories285
- protein5g
- fat25g
- saturated fat4g
- trans fat0g
- carbohydrates13g
- sugars5g
- fibre3g
- sodium310mg
Directions
01
In medium skillet, heat all but 1 Tbsp (15 mL) oil. Add shallots and sauteu0301 for a couple of minutes until softened. Do not brown. Whisk in vinegar, honey, Dijon, zest, and salt. As soon as it bubbles, stir in half the blackberries and remove from heat. Set aside.
02
Grease barbecue grill and preheat to medium-high. (Alternatively, heat cast iron grill pan over medium heat and brush with oil.) Brush kale leaves and cut sides of radicchio with oil. Place on greased grill and cook just until everything is charred on one side, about 30 seconds.
03
Transfer and divide grilled greens among 4 serving dishes. Drizzle with equal amounts of dressing, crumbled feta, and pine nuts or walnuts. Scatter with remaining fresh blackberries and fresh black pepper. Drizzle with additional splash of olive oil and flaked salt, if you wish.
Irene McGuinness
Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.
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