Thursday, 28 June 2018

Mixed Greens with Berries, Pumpkin Seeds, Goat Cheese and a Raspberry Poppyseed Dressing

Fresh raspberries and blueberries, salad greens and some open raspberry liqueur inspired this salad. Initially I had planned to puree the raspberries to make a vinaigrette, but decided that the liqueur would add flavour, colour and sweetness and the few raspberries that I had could be eaten whole.

Poppy seeds add crunch, but also bring their unique flavour to the salad. The dressing was on the tart side, but this was balanced by the berries in the salad. The sweetness can be adjusted when you make the dressing.

Paired with grilled chicken breast this was a light summer meal, very refreshing and bursting with colour and flavour.

To make the dressing, whisk the following together using a hand blender:

1 egg yolk
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons rice wine vinegar


1 - 2 teaspoons honey
1/2 cup olive oil
1/2 cup vegetable oil

Whisk in:

3 tablespoons raspberry liqueur

Taste and adjust seasoning and sweetness / tartness

Stir in:

1 tablespoon poppy seeds

Cover and refrigerate until needed.

To assemble the salad, wash the salad greens of you choice. I used a combination of baby spinach and mesclun greens.

Toast pumpkin seeds in a dry nonstick pan, over a medium heat, stirring often. When the seeds are lightly coloured, remove from the heat and stir in a pinch of salt. Set aside to cool.

In a large bowl, combine:

the amount of greens you will be serving
toasted and cooled pumpkin seeds
fresh blueberries
enough raspberry dressing to lightly coat everything

Portion the greens, pumpkin seeds and blueberries onto the plates.


fresh raspberries
crumbled soft goat cheese

I served the salad with a grilled chicken breast; it can be served as a side salad or as a main salad. Toss the greens with the dressing right before serving.

  • When I serve green salad, I allow a large handful of greens per person as a side salad, or appetizer. For a main course salad I allow 2 - 3 handfuls, depending on what else is in the salad.
  • The dressing made more than I needed for 2 people, but I had a few opportunities to use it up. It will keep in the fridge, well sealed, for 3 - 5 days.
  • If you have raspberry vinegar, use it instead of rice wine vinegar. It will add more colour, as well as increase the fruitiness of the dressing.
  • The poppyseeds can be eliminated if you wish. Add fresh herbs instead...parsley, thyme, tarragon or basil.
  • Tossing the blueberries with the greens and dressing works as they are a firmer berry; the raspberries will get squashed and mushy. Add them to the plate.
  • Add other berries such as strawberries, blackberries or even red or black currants.

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