Blackberry and Avocado Salad with Pecans, Goat Cheese, and Honey Mustard Lemon Dressing

Blackberry and Avocado Salad with Pecans, Goat Cheese, and Honey Mustard Lemon Dressing is a fresh, vibrant, and flavorful dish that brings together sweet, creamy, crunchy, and tangy in every bite. I toss juicy blackberries, buttery avocado slices, crunchy pecans, and tangy goat cheese over crisp greens, then drizzle it all with a bright honey mustard lemon vinaigrette that ties everything together beautifully.

Why You’ll Love This Recipe

I love this salad because it’s anything but boring. The mix of textures and flavors makes each forkful feel like something special. The blackberries give bursts of sweetness, the avocado adds creaminess, the goat cheese brings a bit of tang, and the toasted pecans give it that perfect crunch. The honey mustard lemon dressing adds just the right balance of sweet, tart, and sharp, making the whole thing taste super fresh and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Fresh blackberries

• Ripe avocado, sliced or cubed

• Goat cheese, crumbled

• Pecans, toasted

• Mixed greens (like arugula, spinach, or spring mix)

• Optional: red onion slices, cucumber, or grilled chicken for added protein

For the honey mustard lemon dressing:

• Olive oil

• Fresh lemon juice

• Dijon mustard

• Honey

• Salt and black pepper

Directions

1. I start by toasting the pecans in a dry skillet over medium heat for a few minutes, just until fragrant. I let them cool.

2. I whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth and emulsified.

3. In a large salad bowl, I add the mixed greens and layer on the blackberries, avocado, goat cheese, and pecans.

4. I drizzle the dressing over the top just before serving and toss gently to combine.

5. I serve immediately while everything is fresh and crisp.

Servings and timing

This recipe makes about 2 large or 4 small salads. It takes just 15 minutes to put together, making it perfect for a quick lunch or a stunning side dish.

Variations

Sometimes I add grilled chicken or salmon to make it more of a full meal. I’ve swapped the pecans for walnuts or almonds, and used feta instead of goat cheese when that’s what I had on hand. If I want to change up the dressing, balsamic vinaigrette or raspberry dressing also work great. For a fall twist, I add apple slices or dried cranberries.

Storage/Reheating

I store the components separately if I’m prepping ahead. Once dressed, the salad is best eaten right away since the greens and avocado can wilt or brown. The dressing keeps well in the fridge for up to a week—just give it a shake before using. I don’t reheat this one—it’s meant to be served fresh and chilled.

FAQs

Can I use frozen blackberries?

I don’t recommend it. Frozen blackberries can get mushy and watery in salads. Fresh berries hold their shape and flavor best.

What’s the best way to keep the avocado from browning?

I slice the avocado right before serving and toss it in a little lemon juice to slow browning if I’m prepping in advance.

Can I make this salad vegan?

Yes, I skip the goat cheese or use a plant-based alternative, and make sure the honey mustard dressing is made with maple syrup instead of honey.

What kind of greens work best?

I like arugula for a peppery bite or spring mix for a softer texture. Spinach is great too—it holds up well with the toppings and dressing.

Is this dressing spicy?

No, the Dijon gives it a little tang but not heat. If I want a spicy kick, I stir in a tiny bit of chili flakes or hot mustard.

Conclusion

Blackberry and Avocado Salad with Pecans, Goat Cheese, and Honey Mustard Lemon Dressing is one of those salads that feels both light and luxurious. It’s packed with fresh, seasonal ingredients and delivers tons of flavor without being fussy. Whether I’m making it for a dinner party or a quick lunch, it always feels like a bright, feel-good choice.

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