Red Raspberry and Candied Walnut Salad with Raspberry Vinaigrette might take some effort to say, but this salad is anything but complicated. This dish is quick and easy to make and bursts with flavor.
There are only four ingredients that make up this salad: fresh Romaine lettuce, fresh raspberries, candied walnuts and goat cheese. Get creative by using your favorite fresh fruit in place of raspberries and a different candied nut like pecans or cashews. If you are not a goat cheese lover, replace it with feta, blue cheese or your preferred choice.
The magic of this salad is in the dressing. It is lightly sweet, slightly tangy and flavorful. I suggest going light on the dressing at first and then layering it as you prefer. I like my salads heavier on the dressing, but others might like a touch to enhance the flavor of their salad. Enjoy!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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people
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- 3 cups Romaine Lettuce, chopped organic is best
- 2 cups fresh raspberries
- 1 cup goat cheese, crumbled
- 3 tablespoons raspberry preserve
- 1/4 cup balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon stone-ground mustard
- 1/2 cup light olive oil
- 2 cups walnuts, whole
- 2 tablespoons butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon optional
Ingredients
Salad
Dressing
Candied Walnuts
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- In a medium non-stick pan, heat the butter until melted over medium heat.
- Add in the brown sugar, cinnamon, and walnuts. Saute 3 to 4 minutes, stirring continuously so it does not burn.
- Using a spatula, remove the walnuts from the pan and set them on a lined baking sheet to cool for one hour before sprinkling on the salad.
- In a small blender, add raspberry preserve, balsamic vinegar, mustard, and salt. Blend on high for 15 seconds.
- Pour the dressing into a bowl and slowly whisk in the olive oil until thoroughly combined.
- Chop the lettuce into small bite-size pieces. Place the lettuce on individual salad plates or in a large salad bowl if you are making one large salad.
- Add the Raspberries and 3/4 of the goat cheese. Set aside.
- Drizzle the salad with dressing. Sprinkle remaining goat cheese on top of salads and serve.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com