Microgreens Salad with Blackberry Lime Vinaigrette
Flavors of spring burst in this salad, thanks to the asparagus and blackberries.
  • Makes: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per 1 cup salad and 1 tablespoon dressing: 115 calories, 9g fat, 0g saturated fat, 15mg sodium, 2g protein, 3g fiber, 0mg cholesterol, 11g carbohydrates, 7g sugar

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Heat oven to 400 degrees.
  2. Place asparagus on a baking sheet and drizzle with olive oil. Roast for about 8 minutes until crisp. Remove from the oven and set aside. When cool, cut asparagus into 1-inch pieces (this can be done earlier in the day).
  3. Assemble the salad in a large, decorative bowl by tossing together the microgreens, asparagus, blackberries, nuts, pomegranate arlis and salt and pepper, if using.
  4. To make dressing, in a small bowl, mix together pomegranate juice, vinegar and honey. Let it sit for 10 minutes at room temperature.
  5. Whisk in olive oil and lime juice. Store leftover dressing in the refrigerator. Stir thoroughly before serving.

Tips & Notes

To save time, make the salad dressing in advance. Prepare the asparagus in advance and chill in the refrigerator. For a rich, nutty flavor, toast the almonds in a 350-degree oven for about 5 minutes and cool before serving.


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