Experience the fresh flavors of summer with this vibrant White Peach Raspberry Almond Salad. Juicy white peaches and plump raspberries blend perfectly with crisp greens and creamy cheese, creating a delightful medley of textures and tastes.
This salad combines sweetness, crunch, and tanginess into a beautiful, colorful dish that works as a light lunch, side, or refreshing appetizer.
- Fresh seasonal ingredients highlight summer’s best flavors.
- Candied almonds add satisfying crunch and sweetness.
- A sweet vinaigrette complements the fruit and cheese perfectly.
Ingredients
- Baby Spring Mix or Romaine Hearts: Choose 6 to 10 cups for a crisp, fresh green base with mild, tender leaves packed with nutrients.
- White Peaches or Nectarines: 2 sliced, offering juicy sweetness and delicate aroma to brighten the salad.
- Raspberries: 6 ounces of fresh, plump raspberries adding tartness and vibrant color for visual and flavor contrast.
- Feta Cheese or White Cheddar Cheese: 1 cup crumbled or cubed, providing a creamy, salty depth that balances the fruit.
- Sliced Almonds: 3/4 cup, used for toasting with sugar to create crunchy candied almonds enhancing texture.
- Sugar: 3 tablespoons, for melting with almonds to create a sweet, glossy coating that adds flavor complexity.
- Olive Oil: 3/4 cup, forms the base of the sweet dressing, lending richness and smooth consistency.
- Red Wine Vinegar: 2 tablespoons, providing bright acidity to complement the sweetness in the dressing.
- Sugar (for dressing): 3 to 4 tablespoons, balances the tang of vinegar creating a luscious, sweet vinaigrette.
- Salt: 1/2 teaspoon, enhances all flavors in the dressing and salad components.
Instructions
- Arrange the greens and fresh fruit
-
Spread the baby spring mix or chopped romaine on a large platter or bowl for easy tossing. Gently place sliced white peaches and whole raspberries evenly on top, allowing their colors and flavors to shine against the greens.
- Candy the almonds
-
In a small saucepan over low heat, combine sliced almonds with 3 tablespoons sugar. Stir frequently to dissolve the sugar and coat the almonds evenly, preventing burning. When glossy and caramelized, transfer almonds to wax or parchment paper and allow to cool and crisp.
- Add cheese and candied almonds
-
Sprinkle crumbled feta or cubed white cheddar cheese over the salad to add creaminess. Then scatter the cooled candied almonds on top, introducing a sweet, crunchy contrast to soft fruit and greens.
- Prepare the sweet dressing
-
Whisk together olive oil, red wine vinegar, 3 to 4 tablespoons sugar, and salt in a small bowl or shake in a bottle until well combined. Chill in the refrigerator until ready to serve to keep flavors fresh and balanced.
- Toss and serve
-
Just before serving, drizzle the salad with the chilled sweet dressing and toss lightly to coat everything evenly while preserving the delicate fruit shapes and textures.
- Use ripe white peaches and fresh raspberries to maximize natural sweetness and juiciness.
- Monitor the sugar carefully when candying almonds to avoid burning.
Storage Tips
Store leftover salad components separately in airtight containers for up to 2 days. Keep the dressing refrigerated and add just before serving to avoid soggy greens.
Serving Suggestions
Serve this salad as a fresh side for grilled chicken or fish, or enjoy it as a light, refreshing lunch on its own. It also pairs beautifully with sparkling white wine for brunch gatherings.
- Substitute sliced pecans or walnuts for almonds to vary texture and flavor.
- Use white balsamic vinegar for a sweeter, softer dressing profile.
- For extra flair, drizzle with honey or sprinkle fresh mint leaves before serving.
FAQs
- Can I use frozen berries instead of fresh raspberries?
-
Fresh berries are best for texture and flavor, but frozen can be used if thawed carefully and drained of excess moisture.
- Is this salad vegan?
-
No, it contains cheese. Substitute vegan cheese or omit it for a vegan-friendly version.
- Can I prepare the candied almonds in advance?
-
Yes, candied almonds store well in an airtight container at room temperature for up to a week.
- What’s a good alternative to feta cheese?
-
White cheddar or goat cheese are excellent choices providing creamy texture and complementary flavors.
- How do I make the dressing less sweet?
-
Reduce the sugar in the dressing by half or substitute with a natural sweetener like agave nectar.
White Peach Raspberry Almond Salad
Equipment
- 1 small saucepan for candying almonds
- 1 large platter or bowl for assembling salad
- 1 small bowl or shaker bottle for mixing dressing
Ingredients
- 6-10 cups baby spring mix or chopped romaine hearts
- 2 white peaches or nectarines sliced
- 6 ounces raspberries
- 1 cup feta cheese or white cheddar cheese
- 3/4 cup sliced almonds
- 3 tablespoons sugar
- 3/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3-4 tablespoons sugar
- 1/2 teaspoon salt
Instructions
- Arrange greens on a large platter or in a bowl and top with sliced peaches, raspberries, and cheese.
- In a small saucepan over low heat, combine almonds and sugar. Stir frequently until sugar melts and coats the almonds evenly.
- Remove candied almonds from heat and spread on wax or parchment paper to cool.
- Sprinkle the cooled candied almonds over the salad.
- Prepare the sweet dressing by whisking together olive oil, red wine vinegar, sugar, and salt in a small bowl or shaker bottle.
- Chill the dressing in the refrigerator until ready to serve.
Notes
- Use ripe peaches for optimal sweetness and flavor.
- Substitute almonds with pecans for a different crunch.
- Store leftover dressing separately in the fridge up to 3 days.
