This Kiwi Salad with Blackberries and Pecans layers juicy kiwi, blackberries, crunchy snack cucumbers, creamy goat cheese, and sweet candied pecans — all tossed in a smooth and tangy white poppyseed dressing.
If you love fruit salads, be sure to check out our Summer Berry Spinach Salad and our Apple Cranberry Walnut Salad!
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Kiwi salad is a modern take on a classic fruit and nut salad, incorporating seasonal fruits like kiwi and blackberries with the creamy tang of goat cheese. It’s easy and perfect for warm-weather meals, quick lunches, or holiday brunches.
Why We Love This Recipe
- Quick and Easy: Ready in just 15 minutes, making it perfect for busy weeknights.
- Flavorful: A bright blend of sweet, tangy, and savory elements.
- Versatile: Great for family dinners, entertaining, or as a standalone meal.
Kiwi Salad Ingredients
- Spinach or spinach-arugula mix: We like using a mix of baby spinach and arugula for the perfect combo of tender and peppery. A container of pre-washed greens works great.
- Kiwi: Choose ripe kiwis that give slightly when pressed. They should slice cleanly and taste bright without being sour. Have leftovers? Make a Tropical Fruit Platter!
- Blackberries: Look for deep purple berries that are plump but not mushy. Rinse gently and dry well to avoid watering down the salad.
- Snack cucumbers: These are mini and crisp, perfect for slicing into thin rounds. You can swap in Persian or English cucumbers if needed.
- Candied pecans: Add sweet crunch and work well with goat cheese. We often make a quick skillet version at home.
- Goat cheese: Crumbled goat cheese adds a tangy, creamy element that ties everything together.
- Red onion: Thinly sliced red onion gives the salad a little bite. Soak it in cold water for 10 minutes if you want a milder flavor.
- White poppyseed dressing: We use a mayo-based poppyseed dressing with apple cider vinegar, sugar, and minced onion. It's smooth, sweet, and just the right amount of tang.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Goat Cheese: Swap with crumbled feta if using a different dressing.
- Candied Pecans: For a lower-sugar option, use plain toasted pecans or almonds.
- Red Onion: Try pickled red onions or thinly sliced shallots for a more mellow bite.
- Poppyseed Dressing: A honey-lime vinaigrette or lemon-Dijon dressing would also pair well.
- Platter Style: Instead of tossing in a bowl, layer the salad ingredients on a wide platter for a composed, upscale look.
How to Make Kiwi Salad with Blackberries and Pecans
Step One: Prepare the Produce
Wash and dry the spinach thoroughly. Peel and slice the kiwi into thin rounds. Rinse the blackberries and pat them dry. Thinly slice the cucumbers and red onion (if using).
Step Two: Prepare the Candied Pecans
In a skillet over medium heat, combine pecans, 1 tablespoon of sugar, and a splash of water.
Stir continuously until the sugar dissolves and coats the pecans. Transfer to parchment paper to cool.
Step Three: Prepare the Creamy Poppyseed Dressing
In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, poppyseeds, milk or cream (if using), and finely minced onion. Let it sit for 10-15 minutes.
Step Four: Assemble the Salad
Layer the spinach, kiwi slices, cucumber, blackberries, and onion. Sprinkle crumbled goat cheese and candied pecans on top.
Drizzle with the prepared dressing and toss just before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh, ripe fruits for the best flavor.
✔️ DO Toast the pecans for added depth of flavor.
❌ DO NOT Dress the salad too early; it can make the spinach wilt.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
Recipe FAQs
Yes, you can eat kiwi skin, but whether it works in a salad depends on texture preference. The skin is packed with fiber and nutrients, but it does have a fuzzy texture that some people find off-putting. If you want to include it, try using golden kiwis, which have thinner, smoother skin.
A creamy poppyseed dressing is one of the best choices for kiwi salad. Its sweet-tart flavor pairs well with the natural tang of kiwi, especially when combined with ingredients like goat cheese, blackberries, and candied pecans. Other popular options include honey lime dressing or a citrus vinaigrette.
Yes, you can make kiwi salad ahead of time with a few adjustments. Prep the fruit, cheese, and candied pecans separately and store each in airtight containers. Wash and dry your greens thoroughly, then store them in a paper towel-lined container to keep them crisp. Combine everything just before serving.
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📖 Recipe
Kiwi Salad with Blackberries and Pecans
Equipment
- Skillet
- Knife
- Cutting board
Ingredients
- 8 cups spinach or spinach-arugula mix (6 to 7 ounces)
- 2 large kiwis peeled and sliced
- 2 snack cucumbers thinly sliced
- 1 cup fresh blackberries rinsed and patted dry
- ⅓ cup crumbled goat cheese
- ¼ cup thinly sliced red onion optional
- ½ cup candied pecans or regular pecans (see instructions below)
Poppyseed Dressing
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar adjust to taste
- 1 tablespoon poppyseeds
- 1 tablespoon finely minced white or yellow onion
- Optional: Stir in a few teaspoons of cream or milk to thin the dressing.
Candied Pecans (Optional)
- pecan halves
- 1 tablespoon granulated sugar
- 1 teaspoon water
Instructions
- Wash and dry the spinach or mix. Peel and slice the kiwi. Thinly slice the cucumbers and red onion.
- Optional Step: Add pecans, 1 tablespoon of sugar, and 1 teaspoon of water to a nonstick skillet and stir constantly over medium heat until sugar is melted and pecans are glossy, about 3–4 minutes. Let cool before using.
- In a small bowl, whisk together mayo, apple cider vinegar, sugar, poppyseeds, and minced onion until smooth. Let it rest for 10–15 minutes.
- Layer the spinach onto a large platter or into a wide bowl. Top with sliced kiwi, cucumbers, blackberries, and red onion (optional). Sprinkle crumbled goat cheese and candied pecans over the top.
- Drizzle with the poppyseed dressing right before serving, or serve it on the side. Enjoy immediately.
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Video
Notes
- Goat Cheese: Swap with crumbled feta if using a different dressing.
- Candied Pecans: For a lower-sugar option, use plain toasted pecans or almonds.
- Red Onion: Try pickled red onions or thinly sliced shallots for a more mellow bite.
- Poppyseed Dressing: A honey-lime vinaigrette or lemon-Dijon dressing would also pair well.
Jami Powell says
The perfect summer salad!