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.
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
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.
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.
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.
lindsay says
an oldie but a goodie for sure! love that garlic. and a breath mint, haha
Kristina Sloggett says
ha, breath mints YES. unless everyone eats this… 😉
Arman @ thebigmansworld says
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!
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?
Sarah says
What a stunning salad! We alway keep roasted garlic on hand, but I never thought to use it in a salad!
Kristina Sloggett says
it is SO good, Sarah!
Elaine 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.
Becky Noffsinger says
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!
Kristina Sloggett says
yay! I am so happy you liked it – we have been enjoying it at least once a week…
Kath (My Funny Little Life) says
Ooooohhh, this looks just beautiful! 😀
Jackie @ Vegan Yack Attack! 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. 😉
Shirley @ gfe & All Gluten-Free Desserts 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. 😉 Love this combination of ingredients, Kristina, and your “straight up summertime” description. Yep, it is straight up summertime here, too. 🙂
xo,
Shirley
Gillian says
Roasted garlic belongs on everything, in copious amounts.
The title completely reminded me of the Big Salad Seinfeld episode 🙂