Triple Berry Salad with Caramelized Almonds

I used to be one of those people who didn’t understand the concept of fruit in a savory salad.  Sweet, ripe fruit and savory cheese, greens and dressing…why would anyone do that?!  Luckily, I’ve realized the error in my ways and understand that this is one of life’s greatest combinations, sweet and savory.

This salad is full of ripe summer berries, creamy avocado and mixed greens. Sharp green onions add a bite that the salad needs.  Crumbled cheese rounds out every salad, right?!  I used goat cheese, but feta or gorgonzola would be good substitutes.  The dressing is so so good: a combination of strawberry jam, white balsamic vinegar, Dijon and olive oil-if you have access to strawberry balsamic vinegar, use it here!  I bought some awhile back that I rarely use but I subbed out some of the white balsamic to amp up the strawberry flavor and it did not disappoint.  The good news is the vinegar will last forever, so you can just keep making this salad over and over to use it up!

But let’s be serious: the caramelized almonds are the star.  Approach these like bacon and make extra because you will probably eat half of them before they make it into the salad.  If you’re scared of making caramel, this is the one for you because it’s easy and there’s not bubbling-hot cream or butter to deal with.  You’ll melt the sugar over medium heat; once melted, add the almonds and toss continuously so they don’t burn.  The almonds will look a sandy mess, but leave them on the heat and keep stirring and the sugar will melt again and the almonds will brown.  Once they are coated and light golden brown, remove from the heat, wait for them to cool and then eat half of them before anyone else can get to them.

This truly is the perfect summer salad.  And if you’re like I used to be-fearful of salads with fruit that aren’t “fruit salads”-try this one!  I promise you’ll change your mind.

[tasty-recipe id=”31715″]