Raspberry Crunch Salad with Raspberry-Almond Oil Vinaigrette
Oct 01, 2020, Updated Feb 21, 2025
Crispy, Crunchy & Sweet ~ a brilliant, colorful, healthy salad… make place at your Thanksgiving table for this treat! Make the dressing ahead and adorn with my Nut and Seed Crunch (see recipe)
Salads have come a long way with creativity, approach and ingredients since my youth.
What was standard back then, and what was on my dinner table in my youth; Iceberg Lettuce (usually cut) with shavings of carrots, a scattering of cucumbers and a heavy pour of Good Seasons Italian dressing from it’s cruet.
We’ve come a long way as a multitude of fresh ingredients are available in supermarkets, farmer’s markets and also being grown in home gardens!
Our palates have changed with a desire for variety – exotic fruits and vegetables, and they are finding there way into the typical supermarket.
Much of us are eating seasonally and organically – me included!
Today, I adore making salads everyday, and always have a selection of homemade dressings in the fridge.
Yes, really! A adore a good homemade vinaigrette and creative dressings ~ so I spend the time to stir up these liquid flavor enhancers.
Another reason I make my own dressings is:
I have control over the ingredients, and do not need commercial fillers, flavors, thickeners or preservatives.
I choose oils that are expeller pressed (not pressed with chemicals like all corn and canal oils), great quality extra virgin olive oils and nut oils; like roasted peanut, walnut and hazelnut.
Elements of the Salad:
- Raspberry Almond Oil Vinaigrette
- Nut & Seed Crunch
- Salad Ingredients
If edible flowers, like these pansies are available…add them!
Enjoy this wonderful salad!
Karen
Raspberry Crunch Salad with Raspberry-Almond Oil Vinaigrette
Ingredients
Salad Ingredients:
- 4 cups red leaf lettuce, washed, dried and torn (also try red romaine)
- 2 cups arugula leaves, washed and dried
- 1 cup mixed petite sprouts, organic
- 1/2 cup thinly shaved cucumbers, use a vegetable peeler
- 1/2 cup fresh raspberries
- 1 tablespoon filtered water
Nut Crunch & Vinaigrette:
- 1 recipe Nut and Seed Crunch
- 1/3 cup Raspberry-Almond Oil Vinaigrette
Nut & Seed Crunch:
- 1/3 cups natural sliced almond
- 1/3 cups pepitas
- 1/2 large egg white
- 1/8 teaspoon sea salt
- 1 teaspoon coconut palm sugar, can use pure cane sugar
- 2 pinches aleppo pepper, or cayenne
Instructions
- Make Raspberry-Almond Oil Vinaigrette. Make Nut & Seed Crunch.
Nut & Seed Crunch:
- Preheat oven to 350 degrees. Line a small rimmed baking pan with parchment paper. Add 1/2 egg white to a small bowl; whisk until white is very creamy. Add the nuts and seeds, stir to coat. Pour onto prepared pan, smooth to an even layer. Sprinkle with sea salt, sugar and pepper. Bake for 10 – 12 minutes until crispy and just golden around the edges. Cool. Break into 1 inch pieces and top the salad. Makes enough for two salads… great for snacking too!
Prepare Salad:
- Layer lettuce, arugula and sprouts on a platter or a salad bowl. Cut cucumber into 2 1/2 inch lengths and shave thinly (I used baby cucumber poppers.) Add them to the salad, bending them, followed by the raspberries and sprouts.
- Drizzle with 1/3 cup of Raspberry-Almond Oil Vinaigrette and gently toss. Garnish with the Nut & Seed Crunch and serve. (I used organic ingredients where available.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raspberry and Almond Dressing with Homemade Almond Oil
Ingredients
Dressing:
- 3 tablespoons raspberry puree*
- 1 ½ tablespoons shallots, peeled, chopped
- 1 tablespoon fresh garlic, peeled
- 4 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh cracked black pepper
- 1 teaspoon raw honey
- 1/4 cup safflower oil
- 2 tablespoons homemade almond oil, or use a non GMO Almond Oil
- 2 drops natural almond extract, (not artificial)
Raspberry Puree: see instructions below
- 3 tablespoons raspberry puree to use in the dressing
Homemade Almond Oil:
- 1/2 cup raw almonds , ground fine (can be very lightly toasted )
- 1 cup safflower oil , I use expeller pressed
Instructions
Dressing:
- Place the first eight ingredients in a blender, and pulse on low until just chopped. Let stand 10 minutes to macerate. On medium speed, slowly pour in the safflower oil, and then the almond oil and almond extract. Will be emulsified and creamy. Store in a clean glass container.
*Raspberry Puree:
- Place 1/2 (6 oz.) bag frozen raspberries in a small bowl. Add 3 T. sugar. Mix and let stand until comes to room temperature. Set a fine mesh sieve over a small bowl.In two batches, pour 1/2 of the mixture in the sieve, press down to release the puree. Discard the seeds. Repeat. Store the raspberry puree in the refrigerator in a clean container, use 3 T. for the vinaigrette, will have extra.
Homemade Almond Oil:
- Finely grind almonds in a small 4 cup food processor. Add 1/4 oil and blitz to blend well. Add remaining 3/4 olive oil and pulse a few times. Strain the mixture over a bowl that has been covered with a double folded piece of cheese cloth, or a very fine strainer.Add the oil to a sterile jar, seal tightly and place in the refrigerator for at least 72 hours, or up to one week. You now have almond oil! Store in the refrigerator for up to 3 months. The ground almonds can be used in recipes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
