White Peach Raspberry Almond Salad Recipe

Introduction

This White Peach Raspberry Almond Salad is a fresh and vibrant dish perfect for warm days or as a light meal. Combining sweet fruit, crisp greens, and crunchy candied almonds, it offers a delightful mix of flavors and textures.

Ingredients

• 6-10 cups Baby Spring Mix or Romaine Hearts (chopped)
• 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 (for almonds)
• 3/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 3-4 Tablespoons Sugar (for dressing)
• 1/2 teaspoon Salt

Instructions

1. Step 1: Place the greens on a large platter or in a salad bowl. Arrange the sliced peaches, raspberries, and cheese evenly on top.
2. Step 2: In a small saucepan over low heat, combine the sliced almonds and 3 tablespoons of sugar. Stir frequently to melt the sugar and coat the almonds without burning. When the sugar has fully melted and the almonds are coated, remove from heat and spread the candied almonds on wax or parchment paper to cool.
3. Step 3: Once cooled, sprinkle the candied almonds over the salad.
4. Step 4: To prepare the dressing, combine the olive oil, red wine vinegar, 3 to 4 tablespoons of sugar, and salt in a small bowl or shaker bottle. Mix well and refrigerate until ready to serve. Drizzle over the salad just before serving.

Tips & Variations

• Use seasonal stone fruits like nectarines or peaches at their peak ripeness for the best flavor.
• Swap feta cheese with goat cheese or blue cheese for a different tangy twist.
• Add fresh herbs such as mint or basil to enhance the salad’s aroma and freshness.
• For a vegan version, substitute cheese with crumbled tofu or omit it entirely.
• Make extra candied almonds and store them for a crunchy snack or to top other salads.

Storage

Store leftover salad components separately in airtight containers. Keep the greens and fruit refrigerated for up to 1 day, as fresh fruit may soften. Candied almonds can be stored at room temperature in an airtight container for up to a week. Dress the salad just before serving to prevent sogginess. If refrigerated after dressing, stir gently before serving and enjoy within a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best for texture and appearance, but if using frozen, thaw and drain them well to avoid excess moisture that can make the salad soggy.

What can I substitute for red wine vinegar in the dressing?

You can use apple cider vinegar or white balsamic vinegar as alternatives. Each will slightly alter the flavor but will still complement the sweetness of the fruit nicely.

White Peach Raspberry Almond Salad Recipe

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4.7 from 114 reviews

A refreshing and vibrant White Peach Raspberry Almond Salad featuring baby greens, juicy white peaches, tart raspberries, creamy feta cheese, and sweet candied almonds, all tossed in a simple homemade sweet vinaigrette.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 6–10 cups Baby Spring Mix or Romaine Hearts (chopped)
• 2 White Peaches or Nectarines (sliced)
• 6 ounces Raspberries
• 1 cup Feta Cheese or White Cheddar Cheese
• 3/4 cup Sliced Almonds

Dressing

• 3/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 3–4 Tablespoons Sugar
• 1/2 teaspoon Salt
• 3 Tablespoons Sugar (for candied almonds)

Instructions

1. Assemble the Greens: Place your choice of baby spring mix or chopped romaine hearts on a large platter or in a salad bowl. This forms the fresh base for your salad, ensuring a crisp and flavorful foundation.
2. Add the Fruit and Cheese: Top the greens with the fresh sliced white peaches or nectarines, followed by the raspberries, and then sprinkle the feta or white cheddar cheese evenly over the top, creating a colorful and textured salad.
3. Candy the Almonds: In a small saucepan over low heat, combine the sliced almonds with 3 tablespoons of sugar. Stir frequently to evenly coat the almonds with the melting sugar and prevent burning. Once the sugar has fully melted and the almonds are caramelized and glossy, remove the pan from heat. Immediately spread the candied almonds onto wax or parchment paper to cool and harden.
4. Finish the Salad: Once the candied almonds have cooled, sprinkle them generously over the salad for a sweet and crunchy topping.
5. Prepare the Dressing: In a small bowl or shaker bottle, whisk together the olive oil, red wine vinegar, 3-4 tablespoons sugar, and salt until fully combined. Chill the dressing in the refrigerator until ready to serve, allowing the flavors to meld.
6. Serve: Drizzle the chilled dressing over the salad just before serving or present it on the side for guests to add as desired.

Notes

• Use ripe white peaches for the best sweetness and flavor; nectarines are a good alternative.
• Adjust sugar in the dressing to taste, depending on your preference for sweetness.
• If you prefer, substitute feta cheese with white cheddar for a milder flavor.
• The candied almonds can be made ahead and stored in an airtight container.
• To keep raspberries intact and fresh, add them just before serving.

Keywords: White Peach Salad, Raspberry Salad, Almond Salad, Summer Salad, Fresh Fruit Salad, Candied Almonds Salad, Vegetarian Salad