Garden Blackberry & Spinach/Kale Salad

Our  garden at Boca Family Micro Farm is bursting at the seams with blackberries, onions, spinach and kale, not to mention many beautiful flowers that not only look lovely, assist with repelling pests,  and add a pop of color to our garden, but are also edible!  As the heat increases, our spinach and kale crop will decrease as will our appetite for heavy or hot foods, so a light colorful salad is perfect on a hot day.


What you will need:

These are all approximate and you may add a bit more or less as you please-

4 cups of spinach and/or kale-  rinsed and dried

1 pint of fresh blackberries

6 ounces of feta cheese

1 green onion/ onion tops

1 small red onion

¼  cup chopped pecans or walnuts

½ cup of edible flowers such as calendula  or what you have available in garden

Optional:  cooked and crumbled bacon

Optional: cherry tomatoes, halved

Your favorite balsamic dressing or bacon dressing


Picking your blackberries from your garden? A few rinses may be necessary. If they are anything like ours you may find that insects love them just as much as we do. I find this to be a good thing and a sign that pesticides and insecticides are absent or greatly limited.  I rinse them individually and then let them soak in water a bit to make sure I get them all.  Drain and measure out a pint and put aside.

Pick young and tender leaves of spinach and kale rinse and spin or let water run off in a colander (if spinach and/or kale is not available in your garden organic spinach/kales mix can be purchased). Add 4 cups to a large bowl.


Chop the green top and bottom of a red onion.

Measure out 6 ounces of feta cheese


Finely chop pecans or walnuts. I prefer pecans because they are more flavorful and we have plenty in our freezer from our pecan tree last year.

Pluck petals off your favorite edible flower, in this salad I am using calendula. Calendula species have been used in cooking for centuries. The flowers were a common ingredient in German soups and stews, which explains the nickname “pot marigold“. The lovely golden petals were also used to add color to butter and cheese.


Toss all ingredients together lightly.  Drizzle balsamic dressing over salad and add cooked crumbled bacon if you have chosen this option.



And what to drink?  So glad you asked!  This is a favorite here at our home.  South Texans love lime as opposed to lemon in their tea, add a bit of fresh mint from the garden and all you’ll need is a lawn chair and a nice shade tree.

Keep it real and keep it local y’all !

The Texas Chick 



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