½ cup fresh basil leaves, torn gently in half or quarters for larger leaves
⅓ cup feta (or hemp seeds for dairy-free), broken up into little pieces
⅓ cup pecans, roughly chopped
Balsamic Vinaigrette
1 tablespoons cold-pressed olive oil
1½ teaspoon balsamic vinegar
1 teaspoon maple syrup (or raw honey)
A dash each sea salt and freshly cracked black pepper
DIRECTIONS:
Toss everything except the basil and blackberries in a large bowl. Once the dressing is evenly distributed gently toss in the basil and blackberries, adding them in last keeps the basil for blackening and the blackberries from breaking up.
Recipe by Love from the Land at https://www.lovefromtheland.com/blackberry-basil-salad/