Roasted Garlic Raspberry Salad

This roasted garlic raspberry salad with fresh raspberry vinaigrette is fresh, crispy, tart, and savory sweet. Vibrant flavors, colors, and textures in a raspberry salad you'll want to make often.

recipe originally published July 15, 2013

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love this vibrant raspberry salad
   2. What we serve with this salad
   3. More of our favorite salads
   4. Which lettuce does not wilt?
   5. Jump to recipe: Roasted Garlic Raspberry Salad

 

Why you'll love this recipe

I know it is straight up summertime when I am craving a big salad. This roasted garlic raspberry salad and the vibrant pink raspberry vinaigrette is good all year long, but reminds me of summer.

We first made this salad a decade of summers ago when Jason's mom was visiting, and it has been a favorite ever since.

This salad is so simple to prepare, and so flavorful. It consists of prepping a bulb of garlic to roast, and then literally assembling a few more ingredients that somehow make the most incredible flavor combination. Also see this detailed tutorial and photos on how to roast garlic.

This salad and the raspberry vinaigrette is bright and tart, tangy, savory and naturally sweet.

 

How to serve this recipe

I love a cool salad with something warm on top. For an entree, we enjoy this raspberry salad topped with crispy coconut tofu or one of these breaded cauliflower steaks. 

The flavors in this salad pair well with dinners like BBQ taquitos and these tasty ginger carrot quinoa stuffed peppers.

We make this roasted garlic salad so often, we will change up the flavors. Always roasted garlic, sometimes a more sturdy kale chiffonade, and often with pears or apples or even a dried apricot. We still make the raspberry vinaigrette, or even just a lemon juice olive oil situation.

More salad recipes

• These mini wedge salads with chipotle ranch are a fun twist on that old steakhouse classic.
• A non lettuce option that everyone asks me to make is this edamame cucumber salad. It's a perfect potluck dish.
• Vegan buffalo wing salad is one of my favorite things: warm protein over crisp, cool salad. This one has layers of flavor and texture.
• The Tex Mex quinoa salad in these cucumber boats is another quick and easy, super delish salad for an entree or a side.
• My version of the Green Goddess chopped salad uses cauliflower instead of cabbage, which I like so much more!
• Sesame broccoli salad is another super flavorful and super easy recipe! 6 ingredients and quick to make.

 

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy this recipe the same day you make it. If you want a heartier salad that does not wilt and will last several days in the fridge, use a kale chiffonade in place of these greens.

Refrigerate that version in a glass container with a tightly fitting lid. 

 

Did you make this raspberry salad? 

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Yield: 4 sides or 2 entrees

Roasted Garlic Raspberry Salad

Print

This roasted garlic raspberry salad with fresh raspberry vinaigrette is fresh, crispy, tart, and savory sweet. Vibrant flavors, colors, and textures in a salad you'll crave often.

Prep Time 30 minutes

Ingredients

fresh raspberry vinaigrette

• ½ pint fresh raspberries
• juice and zest of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon sea salt

Roasted Garlic Raspberry Salad

• 1 bulb garlic, roasted (method below)
• 6 cups mixed greens (red romaine, baby spinach, butter lettuce, arugula)
• 2 ounces vegan goat cheese, crumbled
• ½ pint fresh raspberries
• ½ red onion, peeled and sliced
• ⅓ cup raw cashews
• ½ teaspoon fresh cracked black pepper
• ¼ teaspoon sea salt

Instructions

Blend the raspberry vinaigrette

1. To the jar of a blender, add ½ pint raspberries, lemon juice and zest, olive oil, apple cider vinegar, and salt.
2. Blend at highest speed into a smooth salad dressing.

Roast garlic and assemble salad

1. See notes below for roasting garlic.
2. Once garlic is roasted and cool enough to handle, carefully remove the garlic cloves.
3. Wash and dry the mixed greens and add to a serving bowl.
4. To the bowl of greens, add warm roasted garlic, crumbled cheese, the remaining ½ pint raspberries, red onion slices, cashews, pepper and salt.
5. Drizzle raspberry vinaigrette over top of salad.
6. Using tongs or forks, toss salad to combine and serve.

Notes

HOW TO ROAST GARLIC

Roasted garlic has rich, deeply complex and caramelized flavors compared to the sharp, potent bite of raw garlic. I love to spread warm roasted garlic onto sourdough or crackers; the simplicity is delicious!

Roasted garlic adds depth and flavor to all kinds of recipes. It transforms the flavor of this easy white bean dip.

Garlic is a great source of immune boosting vitamins, minerals, and antioxidants. Roasting does not significantly decrease these benefits.

• Preheat oven to 400 °F.
• Carefully slice a small portion (¼ inch or less) from the top of a whole garlic bulb to expose the cloves inside.
• Cut a piece of aluminum foil large enough to fully wrap around the garlic bulb.
• Place the garlic bulb cut side up in the middle of the foil.
• Drizzle garlic bulb with olive oil. Sprinkle with salt and pepper.
• Wrap the foil tightly around the garlic bulb, covering completely. 
• Place on a baking sheet and cook at 400 °F for 30-40 minutes or until garlic cloves are softened. Set aside to cool.

How to serve this recipe

I love a cool salad with something warm on top. For an entree, we enjoy this raspberry salad topped with crispy coconut tofu or one of these breaded cauliflower steaks. 

The flavors in this salad pair well with dinners like BBQ taquitos and these tasty ginger carrot quinoa stuffed peppers.

We make this roasted garlic salad so often, we will change up the flavors. Always roasted garlic, sometimes a more sturdy kale chiffonade, and often with pears or apples or even a dried apricot. We still make the raspberry vinaigrette, or even just a lemon juice olive oil situation.

More salad recipes

• These mini wedge salads with chipotle ranch are a fun twist on that old steakhouse classic.
• A non lettuce option that everyone asks me to make is this edamame cucumber salad. It's a perfect potluck dish.
• Vegan buffalo wing salad is one of my favorite things: warm protein over crisp, cool salad. This one has layers of flavor and texture.
• The Tex Mex quinoa salad in these cucumber boats is another quick and easy, super delish salad for an entree or a side.
• My version of the Green Goddess chopped salad uses cauliflower instead of cabbage, which I like so much more!
• Sesame broccoli salad is another super flavorful and super easy recipe! 6 ingredients and quick to make.

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy this recipe the same day you make it. If you want a heartier salad that does not wilt and will last several days in the fridge, replace the mixed greens with a kale chiffonade.

Refrigerate that version in a glass container with a tightly fitting lid. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Raspberries
• 
  The Beast Mini Blender
• 
  Organic Extra Virgin Olive Oil
• 
  Organic Raw Cashews
• 
  Organic Raw Apple Cider Vinegar
• 
  Small White Bowls

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 3gSodium: 361mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 10g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.