This Easter salad is made with vibrant spring veggies, juicy berries, and maple ginger candied almonds, then topped with a zippy raspberry vinaigrette. It's perfect for Easter...or any other spring celebration!
- 1 cup sliced almonds
- 2 tablespoons maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup fresh raspberries
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons maple syrup
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 5 ounces spring mix
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- 1 cup snap peas
- 4 medium radishes, sliced
- 1 avocado, diced
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Combine all ingredients for the maple ginger roasted almonds in a small bowl. Stir well to combine the ingredients and evenly coat the almonds.
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Arrange the almonds in an even layer on the baking sheet. Bake the almonds for 7 to 8 minutes, until golden brown. Place the baking sheet on a cooling rack when it comes out of the oven.
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While the almonds cool, place all of the ingredients for the dressing into a blender. Blend until smooth. Taste-test the dressing and make any adjustments to suit your taste (Note 1).
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Place the spring mix into a large salad bowl, then add the raspberries, blueberries, snap peas, radishes, avocado, and maple ginger roasted almonds. Drizzle with dressing, using as much as you'd like (Note 2), and generously sprinkle the salad with black pepper. Toss the ingredients to combine them.
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Serve.
- Add more maple syrup for sweeter dressing, more vinegar for less sweet/tangier dressing, or more salt if desired.
- Alternatively, serve the dressing on the side and let your guests dress it themselves.
- This recipe generously serves 6 as a side, or 3 as a main dish.