Today I’m excited to have Nell from Rhythms of Play sharing one of her favourite delicious salad recipes with us while I’m taking a bit of time away to be with our new baby. Check out her gorgeous green living family lifestyle blog any time to learn more about making green living fun. I cannot wait to try this raspberry, tomato, gorgonzola and candied walnut salad with vinaigrette!
Hi Everyone! I’m Nell from Rhythms of Play, sharing one of my favorite salads with you. I find that this salad contains a nice proportion of proteins and fats to balance the sugars and makes a complete meal in itself. It is also fantastic when served with everything from pasta to a BBQ feast.
The staple ingredients of this salad are the gorgonzola and candied walnuts with the homemade vinaigrette. The tomato and raspberry are interchangeable but also blend nicely when they are both included. I love the tangy, sweet, and salty taste that erupts when all the flavors combine.
We are fortunate enough to be able to pick our raspberries and tomatoes right out of the garden during the spring and summer months — Mmm Mmm!
- 2 1/2 tbsp organic extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp rice vinegar
- 1 tbsp spicy mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp pepper
- 1/4 tsp sea salt
- 5 oz baby spring mix
- 1/2 cup crumbled gorgonzola
- 1/2 cup candied walnuts
- 1/2 – 1 cup raspberries *
- 1/2 – 1 cup grape or cherry tomatoes *
*If using only raspberries or tomatoes, use a full cup.
- Place salad ingredients in a large bowl, starting with the baby spring mix.
- Cover and place in the refrigerator until served.
- Mix in the salad dressing right before serving. Enjoy!
I like to switch this salad up given the season, what I have available in the garden, and what it is being served with. Feel free to add any extras that you think would make it even better. Enjoy!
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