Roasted Garlic and Raspberry Big Salad

Roasted Garlic and Raspberry Big Salad

Roasted Garlic and Raspberry Big Salad with Fresh Raspberry Vinaigrette – fresh, crispy, crunchy, creamy, sweet – all these beautiful flavors and textures make a great salad!

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My mom and I have been known to roast two or three heads of garlic and eat them for lunch. All of it, all the cloves. With crackers or bread.

So good.

Roasted garlic is my favorite.

How To Roast Garlic

I know it is straight up summertime when I am craving a big salad. I ate two salads yesterday. This is my new favorite salad. We first made it last month with Jason’s mom was visiting, and I have not been able to stop eating it since.

So simple, yet so flavorful.

Roasted Garlic and Raspberry Big Salad

roasted garlic and raspberry Big Salad

makes two Big Salads

1 bulb garlic, roasted (method below)
large bowl mixed greens (red romaine, baby spinach, butter lettuce, arugula)
1/2 pint fresh raspberries
1/2 cup raw cashews
sea salt and pepper
fresh raspberry vinaigrette (recipe follows)

roasting the garlic:

Peel the layers away from the garlic bulb, and slice the top off to expose the cloves inside. Set the bulb on the middle of a piece of aluminum foil (large enough to cover garlic bulb), drizzle with olive oil. Salt and pepper, and wrap the foil up around the garlic, covering completely.Β 

Place on a baking sheet and cook in a 400 degree oven for 30 minutes or until garlic cloves are softened. Set aside to cool.

salad assembly:

To the large bowl of greens, add warm roasted garlic, raspberries, cashews, salt and pepper and vinaigrette.Β 

fresh raspberry vinaigrette

1/2 pint fresh raspberries
juice and zest of 1 lemon
2 tablespoons olive oil
1 tablespoon apple cider vinegar
pinch sea salt

Combine all ingredients in blender, blend on high until smooth.

Roasted Garlic and Raspberry Big Salad

 

 

 

Comments

  1. says

    Gah, YUM! I NEVER roast garlic yet it is so easy to do. Wonder if it could be grilled…hmm. too hot to roast right now πŸ˜‰ this salad looks heavenly! I am way behind in reading! but this caught my eye and I wanted to say hi!

  2. says

    Oh, I’m all about garlic all the time and definitely all about big salads at the moment! Will be making one today for my lunch as I might indulge more tonight. πŸ˜‰ Love this combination of ingredients, Kristina, and your “straight up summertime” description. Yep, it is straight up summertime here, too. :-)

    xo,
    Shirley

  3. says

    I LOVE GARLIC. Enough so that I think I’ve made my dad sick of it, how that happens I’ll never understand.

    This salad looks so tasty and beautiful. I love the addition of cashews, too. Mmmm.. I’m going to have to fly up there and have you make me some. πŸ˜‰

  4. says

    Oh wow! I harvested my garlic from my garden a couple of weeks ago and have been dying to roast it now that I have so much. This salad looks fabulous! Thanks for sharing it with us.

    • Kristina Sloggett says

      oooh, that is one of my favorite ways to enjoy roasted garlic! and yes – this one is a good one, really! would I steer you wrong?

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