Raspberry Spinach Salad with Balsamic Caramelized Nuts
Raspberry Spinach Salad with Balsamic Caramelized Nuts
Rated 5.0 stars by 3 users
Author:
Olivelle
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
A fresh and vibrant salad that’s bursting with flavor! Crisp spinach, sweet raspberries, and crunchy caramelized nuts come together with a dressing made from our award winning Vine-Ripened Raspberry White Barrel Aged Balsamic. It's a perfect balance of sweet, tangy, and savory that will leave your taste buds craving more!
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Ingredients
For the Caramelized Nuts
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¼ cup Walnuts
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1 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
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1 tsp Vanilla Bean Infused Sea Salt
For the Salad
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3 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
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1 Tbsp Sicilian Lemon Infused Olive Oil
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1/8 tsp Vanilla Bea Infused Sea Salt
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4 cups Spinach
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1 cup Fresh Raspberries
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¼ cup Parmesan Reggiano Cheese
Directions
Heat a skillet over medium heat. Add the walnuts and cook until they start to become aromatic, about 5 minutes. Stir occasionally to prevent burning and toast evenly. Add the balsamic vinegar, stir to coat, and remove from the heat. Toss with sea salt and allow to cool.
Meanwhile create the dressing by whisking together the vinegar, oil, and sea salt.
Arrange the spinach in a large platter. Toss with the dressing. Top with the Raspberries, cheese, and caramelized walnuts. Enjoy!
2 comments
Carol Fifer
This is a wonderful salad, light and refreshing. It can be served without the Walnut topping for those with allergies. I highly recommend.
This is a wonderful salad, light and refreshing. It can be served without the Walnut topping for those with allergies. I highly recommend.
Judie Frank
I love the raspberry vinegar with blood orange oil. 1/3 ratio with a splash of agave (which I may not need now that I am using your oil) & a little dry mustard. It is my fav. I am anxious to try some of your other combinations. Thank you!
I love the raspberry vinegar with blood orange oil. 1/3 ratio with a splash of agave (which I may not need now that I am using your oil) & a little dry mustard. It is my fav. I am anxious to try some of your other combinations. Thank you!