Best Harvest Salad With Raspberry Vinaigrette Recipes

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

HARVEST SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
• In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

HARVEST SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
• Arrange greens on individual plates.
• Top with some of each; apple, walnuts and cheese.
• Drizzle lightly with dressing.
• For the dressing, combine all the ingredients in a jar and shake until well blended.

HARVEST FRUIT SALAD

Steps:

• 1. Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
• 2. Cube the apples and pears.
• 3. Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
• 4. Pour half the vinaigrette and toss.
• 5. Add the rest of the vinaigrette a little at a time until everything is lightly coated.

HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE RECIPE - (4.1/5)

Steps:

• 1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown. 2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion. 3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.