Spinach-Blackberry Salad with Manchego and Prosciutto

Blackberries, prosciutto, and Manchego may sound like an unusual combination, but here they blend in three-part harmony. Prep and Cook Time: 20 minutes. Notes: You can substitute strawberries or raspberries for the blackberries if desired.

Yield: Makes 4 to 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 61%
  • Protein: 6g
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Carbohydrate: 10g
  • Fiber: 3.8g
  • Sodium: 283mg
  • Cholesterol: 20mg


  • 2 ounces thinly sliced prosciutto
  • 1 tablespoon balsamic vinegar
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon coarse-grain mustard
  • Salt and freshly ground pepper
  • 6 ounces (2 qt.) baby spinach leaves
  • 2 cups fresh blackberries (see notes)
  • 2 ounces Manchego cheese


  1. 1. Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.
  2. 2. In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.
  3. 3. Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.
  4. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Blackberry Salad with Manchego and Prosciutto Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy