Apricot and Raspberry Salad
Apricot and Raspberry Salad is one of our favorite springtime salads. I start this salad by making some sweet, candied pecans. Then, I make a delicious Peach Balsamic Vinaigrette. Next, I toss all this together with spring greens, goat cheese, raspberries, and apricots. We like this salad for several reasons. First of all, I like that I can make this salad ahead of time. Then, I just wait to the last minute to add the pecans and vinaigrette to the salad. Secondly, I like that I can make this salad in less than thirty minutes. That makes this salad perfect for busy nights. And, lastly, we all love the fresh, sweet flavors in this dish. I highly recommend this Arlotta Food Studio Peach Balsamic. I do believe it’s the most delicious vinegar I’ve ever tasted.
The Equipment I Used
- A Salad Spinner- Use this to dry your greens. If your greens are wet, the dressing won’t cling to the leaves.
- A Big Bowl- I use this to toss together the salad. This helps the vinaigrette coat everything well.
The Ingredients Needed for Apricot and Raspberry Salad
- Apricots- I used these delicious baby apricots, but you can use any fresh apricots.
- Spring Greens- You can use these or any baby lettuce mix. I like the Earthbound Farms brand.
- Pecans- I always use Diamond pecans. I’ve had bad luck finding shells in other brands. So, I just stick to these Diamond pecans.
- Goat Cheese- This adds great texture and flavor to the salad.
- Peach Balsamic- If you can’t find this, just use white balsamic.
- Oil- Be sure to use a nice, mild extra virgin olive oil. I like the California Olive Ranch brand.
How I Made my Salad
- First, I made my pecans. Watch them closely so that they don’t burn.
- Next, I made the vinaigrette. Taste it- you may want to add more honey.
- Finally, I tossed the whole salad together.
If you like apricots, you need to try this delicious Apricot and Raspberry Salad.
Apricot and Raspberry Salad
Ingredients
- 4 cups spring greens
- 2 cups Apricots, sliced
- ⅓ cup goat cheese, crumbled
- 1 cup raspberries
For the Candied Pecans:
- 1 cup pecan halves
- 2 tbsp. unsalted butter
- 3 tbsp. brown sugar
For the Peach Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup Peach Balsamic Vinegar, or regular balsamic vinegar
- 1 tsp. honey
Instructions
- Begin by making the Candied Pecans: Heat a medium skillet on low heat and melt the butter and brown sugar together. Add the pecans and stir them until all the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
- Next, make the Peach Balsamic Vinaigrette: In a small jar, shake together all the ingredients.
- Then, in a large bowl, toss together all the salad ingredients. Toss in as much dressing as you like.
