Recipes › Raspberry (Yellow/Gold) › Golden Raspberry Vinaigrette Salad
Golden Raspberry Vinaigrette Salad
A stunning summer salad dressed with a fresh golden raspberry vinaigrette that's both fruity and savory. The musky, honey-sweet raspberries make a dressing unlike anything bottled, and tossed with spinach, toasted almonds, and goat cheese, the result is deeply impressive for something made in 15 minutes.
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Ingredients
- 1½ cups fresh golden raspberries, divided
- 5 oz baby spinach
- 3 oz goat cheese, crumbled
- ⅓ cup sliced almonds, toastedUse pumpkin seeds for nut-free
- 2 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tsp honey
- ½ tsp Dijon mustard
- 1 pinch salt and black pepper, to taste
Contains: cereals gluten, milk, mustard, nuts, sulphites.
Method
- Make the vinaigrette: mash ½ cup golden raspberries with a fork, then whisk with vinegar, olive oil, honey, mustard, salt, and pepper. Strain if you want a smooth dressing, or leave with berry texture.About 5 min
- Place spinach in a large bowl. Drizzle with about two-thirds of the dressing and toss gently.About 3 min
- Transfer to a platter. Scatter remaining golden raspberries, crumbled goat cheese, and toasted almonds over the top. Drizzle with remaining dressing and serve immediately.About 5 min
Tips
- Use fully ripe golden raspberries — underripe ones are too tart for a dressing.
- Toast almonds in a dry pan for 3 minutes over medium heat until fragrant and golden.
- The dressing can be made up to 3 days ahead and refrigerated.
Ring the changes
- Add sliced grilled peach for a stone-fruit summer salad.
- Swap goat cheese for blue cheese and almonds for candied pecans for a richer result.
Keeping it
Dress salad just before serving. Store components separately and dressing refrigerated for up to 3 days.
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