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Several weeks ago I met some friends for lunch at Pizzeria Limone, which I’m not even sure how to pronounce and have to admit do googling it just now so I was sure to spell it correctly. Needless to say, I am not super familiar with this restaurant. I’ve only been there the one time but good glory, do they have a fabulous Blackberry Salad drizzled with the most heavenly lemon dressing I have ever laid my taste buds on. My friends and I may or may not have tried drinking it straight from the salad container, it was so good. Manners are really, really important to us. Classy and refined are we.

Yesterday I posted a Lemon Poppyseed Dressing that is as close to the restaurant version as I could generate in this home kitchen of mine and I am happy to report that it’s delightful. I posted the dressing separate from the wonderful blackberry salad it belongs to, so it could have it’s own space, name and location in my archives for those who are in a deep need of fresh Lemon Poppyseed Dressing, but may not be all about blackberries.

Blackberry Cashew Salad with Lemon Dressing  I  Jamie Cooks It Up!

However, if you are all about Blackberries tossed into a bed of tender greens, loaded with crunchy cashews, red onions and parmesan cheese then please proceed! The Lemon Poppyseed Dressing pushes it right over the top, guys. It really does. I love this salad, like I love shiny stars on a cool spring night. It’s simply fantastic. Hope you give it a try!

Blackberry Cashew Salad with Lemon Dressing from Jamie Cooks It Up!

Here’s the handy printable…

Blackberry Cashew Salad with Lemon Poppyseed Dressing

Total Time: 10 minutes

Yield: 10


1 (11 ounce) container of Spring Mix lettuce
2 (6 ounce) containers blackberries
1 1/2 C cashews
1/2 C red onion, thinly sliced
3/4 C parmesan cheese, grated
3 Tb white wine vinegar (or regular vinegar)
2/3 C mayonnaise
1 tsp honey mustard
1/2 C sugar
1/3 C fresh lemon juice (2-3 lemons depending on size)
1/4 tsp salt
1 1/2 Tb minced onion
1/4 C canola oil
1 tsp poppy seeds


1. Toss all salad ingredients together in a large bowl.
1. Place all ingredients, except the canola oil and poppy seeds into a blender. Blend until it's nice and frothy. Should only take 1 minute or so.
2. Add the oil and poppy seeds and blend for about 30 seconds.
3. Store in a covered container in the fridge.
Toss the dressing and the salad together, just before serving.

Pinterest friendly image below…

Blackberry Cashew Salad with Lemon Poppyseed Dressing from Jamie Cooks It Up!

About Jamie

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  1. Question- I absolutely can not stand red onion. Could you substitute it for, say, scallions instead? Those I can handle – just wondering if you would recommend that substitution or just leave them off.. 🙂

    1. Jennifer,
      A good substitution for the red onion is chopped green onions. Hope this helps!

  2. I don’t like to comment on recipes unless I’ve tried them – and I made this salad for my book club this weekend. Run, don’t walk and make this salad – SO good and so many great comments. I originally thought that the dressing was too sweet but once it set for a while the lemon and sugar blended just right. Perfection! Thank you Jamie, definitely a keeper!

    1. Janette,
      Thank you so much for leaving a review of this recipe. I’m so happy to hear you and your friends loved it, that makes me happy. 🙂
      All the best,

  3. I can’t wait to try this, and your pictures are so beautiful! Is there any way to print this recipe with the picture?

  4. This was great! I used light mayo and 1/4 cup sugar and I don’t think it suffered at all. I did have a small jar full of dressing left over. Do you think it will keep a week or two in the refrigerator?

  5. Could I substitute onion powder for the minced onion in the dressing? If so, would it still be the same amount? Thanks!

  6. I just made this salad for dinner. OMG, I absolutely loved it and I’m not a big salad lover. I used Panera Bread’s Poppy Seed dressing as I’m not a lemon lover. It was great. I will be making it again.