Week 23: Raspberry & Apple Honey Almond Salad with Berry Balsamic Vinaigrette

Raspberry and Apple Honey Almond Salad with Berry Vinaigrette
Raspberry and Apple Honey Almond Salad with Berry Vinaigrette

Holy Cow!!  This was AMAZING and such a great refreshing summer dish!!!  You could sub strawberries, blackberries, or blueberries for the raspberries and the almonds for walnuts if you prefer, but it was SO good just like this!!!  I have broken down the ingredients by part for your convenience.

  • Raspberry Salad
  • 10 oz. spinach
  • 6 oz. raspberries
  • 1 honeycrisp or juicy red apple, diced
  • 1 Granny smith apple, diced
  • 1 small cucumber, sliced and diced (optional)
  • 2 green onions, chopped
  • 1/2 cup feta cheese
  • Honey Roasted Almonds
  • 1 cup almonds sliced
  • 2 tablespoons of honey
  • 1 tablespoon of  sugar
  • ½ teaspoon salt
  • Berry Balsamic Vinaigrette
  • 3 tablespoons seedless tripe berry jam (I happen to have this, a raspberry or other jam would work too)
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • 3 teaspoons honey
  • 2 tablespoons orange juice
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon dry basil
  •  salt and pepper (if desired)
  1. Preheat the oven to 350 degrees.
  2. Prepare the Berry Balsamic Vinaigrette:
    1. In a small bowl, vigorously whisk all the ingredients together until they are well combined.
    2. Give it a taste taste, if it needs a bit more sweet you can add a bit more honey or if too sweet, add a bit more balsamic.
    3. Season with salt and pepper if you desire.
    4. Stick this in the fridge until you are ready for it so it can chill.
  3. Roasted Honey Walnuts: (If you want, you can do this before making the dressing and make the dressing and/or salad while these cook)
    1. Start by lining  a baking sheet with parchment paper.
    2. Warm the honey in a microwave safe bowl for 30 seconds (it should kind of liquify) and then add the almonds and stir them until they are evenly coated.
    3. Spread the almonds on the prepared baking sheet in a single layer and bake  them for 10 minutes.
    4. Remove them from oven and sprinkle them with sugar and salt and stir until evenly coated.
    5.  Let these sit about 5 minutes to cool and harden.
  4. Salad: Add all of the Salad ingredients, the now cooled almonds and the vinaigrette (give this a nice shake or whisk beforehand if it has separated) into a large bowl and then toss it until it is evenly combined.

If you are not serving the entire dish, you can keep the feta and vinaigrette aside, toss the other salad ingredients and add cheese and dressing as desired to single serving.  The dressing will keep in the fridge for several days.

The well diced cucumber, apples and green onion
The well diced cucumber, apples and green onion
Pre dressing Salad ingredients
Pre dressing Salad ingredients
Drizzled with Balsamic Dressing, Pre Toss....YUM!
Drizzled with Balsamic Dressing, Pre Toss….YUM!



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