Roasted Garlic, Raspberry & Cashew Salad
Even though I have a fairly solid go-to salad formula, I still need to change it up now and then. The other day I was assembling a slideshow for Babble and came across this amazing looking dish. As I mentioned last week, I love roasted garlic (sorry, Edward Cullen), and practically eat it like candy. What I find so unique about this recipe is how the strong flavors of raspberries, roasted garlic, and cashews mingle together so well. No one item cancels out the rest. It really is a symphony of sweet, crunchy, salt, and nutty which is exactly how I like to compose my salads.
Going against the idea of flavoring strong with more strong, the dressing is a very light lemony affair with some crushed fresh raspberries and that is about it. All in all, these salad is a pleasure to make and fun to eat. It is a happy departure from the tried and true without going too far in the other direction. This is definitely being added to our everyday repertoire this spring. I can already imagine how good it would taste with strawberries, blueberries, or all three!
Adapted from SpaBettie
- Salad greens
- 1 cup fresh raspberries
- ½ cup raw cashews
- 1 bulb Roast Garlic
- Juice of 1 large lemon
- ½ cup fresh raspberries
- 2 tablespoons cider vinegar
- 2 tablespoons extra virgin olive oil
- pinch of sea salt
- 1. Wash and dry the salad greens and arrange them in a bowl. Top with the raspberries, and cashews. Pop the roast garlic cloves out of the clove and scatter on top.
- 2. Make dressing by mixing the lemon juice, raspberries, vinegar, olive oil, and pinch of salt in a mason jar or similar. Shake vigorously until well combined. Drizzle over the salad and serve.