Name: Triple Berry Salad with Caramelized Almonds
Ingredients: 1/2 cup slivered almonds; 3 tablespoons granulated sugar; Splash of water; Flaky sea salt, such as Maldon; 3 tablespoons strawberry jam (I love Bonne Maman); 2 tablespoons white balsamic vinegar (or even better, 1 tablespoon strawberry balsamic vinegar + 1 tablespoon white balsamic vinegar); 1/2 teaspoon Dijon mustard; Juice of 1/2 lemon; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 5 to 6 ounces mixed baby greens; 2 tablespoons finely chopped fresh flat-leaf parsley; 10 ounces strawberries, hulled and sliced; 6 ounces blueberries; 6 ounces blackberries; 1 large avocado, halved, pitted, peeled and sliced; 2 green onions, finely sliced; 4 ounces goat cheese, gorgonzola or feta, crumbled

Description

The perfect sweet and savory salad recipe! Ripe berries, creamy avocado, mixed greens and sharp goat cheese with a delicious strawberry balsamic dressing…oh, and don’t forget the showstopper caramelized almonds!

Ingredients

Scale

CARAMELIZED ALMONDS:

1/2 cup slivered almonds
3 tablespoons granulated sugar
Splash of water
Flaky sea salt, such as Maldon

STRAWBERRY-BALSAMIC DRESSING:

3 tablespoons strawberry jam (I love Bonne Maman)
2 tablespoons white balsamic vinegar (or even better, 1 tablespoon strawberry balsamic vinegar + 1 tablespoon white balsamic vinegar)
1/2 teaspoon Dijon mustard
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

SALAD:

5 to 6 ounces mixed baby greens
2 tablespoons finely chopped fresh flat-leaf parsley
10 ounces strawberries, hulled and sliced
6 ounces blueberries
6 ounces blackberries
1 large avocado, halved, pitted, peeled and sliced
2 green onions, finely sliced
4 ounces goat cheese, gorgonzola or feta, crumbled

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Instructions

To make the caramelized almonds: Melt the sugar with a splash of water in a small skillet over medium heat. Once the sugar has melted, add the almonds; toss constantly to coat all of the almonds in the sugar syrup. The sugar will turn grainy, but continue to cook and it will re-melt and caramelize. Cook the almonds, stirring constantly, until they are lightly golden brown. Remove from the heat and transfer to a wax paper-lined plate. Lightly season with flaky sea salt. Once cooled, break apart with your fingers.
To make the dressing: Combine the strawberry jam, balsamic vinegar, Dijon and lemon juice in a small mixing bowl, whisking to incorporate. Slowly drizzle in the extra-virgin olive oil until an emulsified dressing forms. Season to taste with salt and pepper.
To assemble the salad: Combine the mixed greens, chopped parsley, avocado, green onions, and berries in a large bowl. Toss with enough dressing to lightly coat the ingredients. Add the caramelized almonds and cheese. Serve the remaining dressing on the side.

Notes

Inspiration: Triple Berry Salad with Sugared Almonds on recipegirl.com

Category: Salads, Make-It-Quick