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Home Β» Appetizers Β» Roasted Garlic and Raspberry Big Salad

Roasted Garlic and Raspberry Big Salad

Last Updated April 26, 2015. Originally Posted July 15, 2013 By Kristina Sloggett 23 Comments

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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

 

 

 

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Filed Under: Appetizers, Dinner, Gluten Free, Meatless Monday, recipes, summertime, Vegan

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Comments

  1. lindsay says

    May 21, 2015 at 4:49 am

    an oldie but a goodie for sure! love that garlic. and a breath mint, haha

    Reply
    • Kristina Sloggett says

      May 21, 2015 at 8:51 am

      ha, breath mints YES. unless everyone eats this… πŸ˜‰

      Reply
  2. Arman @ thebigmansworld says

    May 21, 2015 at 3:37 am

    Can we talk about the kissing AFTER said lunch?

    Okay, I’m so intrigued by this combo- The only time I’ve eaten roasted garlic was schmeared with butter on bread!

    Reply
    • Kristina Sloggett says

      May 21, 2015 at 8:52 am

      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?

      Reply
  3. Sarah says

    May 21, 2015 at 3:24 am

    What a stunning salad! We alway keep roasted garlic on hand, but I never thought to use it in a salad!

    Reply
    • Kristina Sloggett says

      May 21, 2015 at 8:52 am

      it is SO good, Sarah!

      Reply
  4. Elaine says

    July 27, 2013 at 4:45 pm

    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.

    Reply
  5. Becky Noffsinger says

    July 26, 2013 at 8:46 am

    I have been lusting for this salad all week, and the ingredients have all assembled themselves for today’s lunch. Can’t wait to try it!

    Reply
    • Kristina Sloggett says

      July 26, 2013 at 12:34 pm

      yay! I am so happy you liked it – we have been enjoying it at least once a week…

      Reply
  6. Kath (My Funny Little Life) says

    July 23, 2013 at 8:08 pm

    Ooooohhh, this looks just beautiful! πŸ˜€

    Reply
  7. Jackie @ Vegan Yack Attack! says

    July 18, 2013 at 1:47 pm

    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˜‰

    Reply
  8. Shirley @ gfe & All Gluten-Free Desserts says

    July 17, 2013 at 6:35 am

    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. πŸ™‚

    xo,
    Shirley

    Reply
  9. Gillian says

    July 16, 2013 at 11:35 pm

    Roasted garlic belongs on everything, in copious amounts.

    The title completely reminded me of the Big Salad Seinfeld episode πŸ™‚

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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