Kiwi Salad with Blackberries and Pecans

Ever since I first combined fresh kiwi with juicy blackberries, this salad has become my go-to dish when I want something vibrant and refreshing. I remember preparing it for a casual summer lunch in my tiny kitchen — with the windows open and sunshine flooding in. The scent of candied pecans warming on the stove and the sight of vivid green kiwis layered over spinach instantly lifted my mood. That day, the salad didn’t even make it to the dining table — we stood around the counter, eating straight from the bowl with big spoons, laughing and reaching for more.

You’ll absolutely love this Kiwi Salad with Blackberries and Pecans. It brings together a perfect mix of textures and flavors — juicy fruits, creamy goat cheese, crisp cucumbers, and the sweet crunch of glazed pecans. And to tie it all together, a smooth poppyseed dressing adds just the right touch of tang.

This salad is incredibly versatile. Whether served as a side or main, it works well for everything from brunch gatherings to light dinners. You can easily swap in arugula for spinach or add grilled chicken for extra protein. Even the dressing can be adjusted — stir in a bit of milk to thin it down or make it extra creamy for dipping.

It’s also budget-friendly. The ingredients are simple and accessible. You don’t need anything fancy — just fresh produce and pantry staples. Even better, you can use regular pecans if you don’t have time to candy them, and it’ll still taste fantastic.

Let’s talk ingredients. For the base, you’ll need either spinach or a spinach-arugula mix — about 8 cups. The stars are the sliced kiwis and fresh blackberries. Thin snack cucumbers add a crisp bite, while crumbled goat cheese brings richness. Thin red onion slices are optional, but they do add a sharp contrast. The candied pecans? Absolutely irresistible. You only need a few, but they make all the difference.

The poppyseed dressing is made with mayonnaise, apple cider vinegar, sugar, poppyseeds, and finely minced onion. You can even add a splash of cream to adjust the consistency. Every part of this salad works in harmony — nothing overpowering, just a bright, clean taste that leaves you wanting more.

This is a salad that doesn’t just sit pretty — it satisfies.

How to Make This Kiwi Salad with Blackberries and Pecans

This salad may look impressive, but it’s incredibly easy to prepare. I’ve made it for casual lunches, weekend brunches, and even as a quick weeknight dinner when I wanted something fresh without spending hours in the kitchen. Every time I serve it, the colors alone draw people in — but it’s the balance of flavors that keeps them coming back.

Let’s walk through it step by step, so you can create it effortlessly and with confidence.

Step-by-Step Instructions for Making

Step 1: Prepare the produce
Begin by thoroughly washing and drying your spinach or spinach-arugula mix. Use a salad spinner if you have one — dry greens help the dressing cling better. Set the greens aside in a large bowl or on a platter. Next, peel and slice your kiwis into thin, round slices. For the cucumbers, slice them into thin rounds as well — the snack variety works best for their crunch. If you’re using red onion, peel it and slice it into very thin half-moons. Pat your blackberries dry after rinsing them gently; you want them whole and juicy, not mushy.

Step 2: Candy the pecans (optional but recommended)
This step adds a delicious, sweet crunch. In a small nonstick skillet, combine ½ cup of pecan halves with 1 tablespoon of granulated sugar and 1 teaspoon of water. Place the pan over medium heat and stir constantly for 3 to 4 minutes. You’ll see the sugar melt and coat the pecans. When they become glossy and fragrant, remove from heat and spread them out on parchment paper to cool. This step only takes a few minutes and elevates the entire salad.

Step 3: Make the dressing
In a small mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar (adjust to taste), 1 tablespoon poppyseeds, and 1 tablespoon finely minced onion (white or yellow both work). Mix until completely smooth. If you prefer a thinner consistency, stir in 1 to 2 teaspoons of milk or cream. Let the dressing sit for 10 to 15 minutes so the flavors can meld.

Step 4: Assemble the salad
Start by layering the spinach or mixed greens as your base. Arrange the kiwi slices, cucumber rounds, blackberries, and red onion (if using) evenly across the top. Sprinkle the crumbled goat cheese over the fruits and vegetables. Finish with a generous scattering of the candied pecans.

Step 5: Add the dressing
Drizzle the poppyseed dressing over the top just before serving. Alternatively, serve the dressing on the side to let everyone dress their own plate. The dressing is rich and flavorful, so a little goes a long way. Toss gently if needed, but it’s also perfectly fine to leave the salad layered — it looks beautiful that way.

Quick and Easy

The beauty of this recipe lies in how little time it takes. You can have everything ready in about 20 minutes, including the pecans. It’s mostly chopping, mixing, and assembling — no special tools, no long prep. Even the dressing is one-bowl easy. That makes it perfect for busy days or when you’re short on time but still want something homemade and fresh.

Customizable

You can easily adjust this salad to suit your preferences or what you have on hand. Swap spinach for arugula, add strawberries if blackberries aren’t available, or use feta instead of goat cheese. For extra protein, toss in grilled chicken or chickpeas. Don’t have time to candy the pecans? Just toast them lightly or use them raw. The dressing can also be made lighter by using Greek yogurt in place of mayo.

Crowd-Pleasing

This is one of those dishes that surprises people. It’s not your typical fruit salad or leafy green mix — it’s something in between, with just the right balance of sweet, tangy, and creamy. The presentation is eye-catching, and the flavors are layered so well that even people who don’t usually like salads find themselves going back for seconds. Whether you’re serving it at a picnic, a baby shower, or a weeknight dinner, it always gets compliments.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare most components ahead. Slice the kiwi and cucumbers, candy the pecans, and mix the dressing up to a day in advance. However, wait to assemble the salad and add the dressing until just before serving to keep everything fresh and crisp.

Can I use frozen fruit instead of fresh?
Fresh fruit is highly recommended for the best texture and flavor. Frozen blackberries tend to release too much juice and may turn mushy once thawed, affecting the overall salad quality.

What can I use instead of goat cheese?
If you prefer a milder taste, try feta cheese or a soft white cheese like ricotta salata. For a dairy-free version, use a plant-based cheese alternative with a creamy texture.

Is there a substitute for poppyseeds in the dressing?
If poppyseeds aren’t available, you can omit them. The dressing will still be flavorful, though it will lack the slight crunch and visual appeal the seeds provide.

Can I use a different dressing?
Absolutely. A light honey mustard or citrus vinaigrette would also complement the fruits and nuts well. However, the creamy poppyseed dressing is what brings everything together in this version.

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