Summer Salad with Goat Cream Cheese, Apricots, and Raspberry Dressing
Description
This Summer Salad with Goat Cream Cheese, Apricots, and Raspberry Dressing is a delightful blend of sweet, sour, salty, and creamy flavors. Perfect for a warm day, this salad features fresh spinach or lettuce as a base, with the vibrant addition of juicy apricots, tangy raspberries, crunchy pine nuts, and the rich creaminess of goat cream cheese. The homemade raspberry dressing ties everything together beautifully. Pair this refreshing salad with dishes like Nandoβs Peri Peri Chicken or a Mushroom Cutlet Vegetarian Sizzler for a complete and satisfying meal.
Recipe Details
| Cuisine | Continental |
|---|---|
| Course | Appetizer |
| Diet | Vegetarian |
| Prep Time | 20 minutes |
| Cook Time | None |
| Total Time | 20 minutes |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach leaves (or lettuce) | 150 grams |
| Fresh raspberries | 200 grams |
| Goat cream cheese | 100 grams |
| Apricots | 3, sliced |
| Pine nuts | 100 grams |
| Extra virgin olive oil | 2 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Salt and pepper | To taste |
| Fresh rosemary | 1 tablespoon, minced |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 18 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugars | 10 g |
| Sodium | 120 mg |
Instructions
-
Prepare the Ingredients
- Wash the spinach or lettuce thoroughly and pat it dry using a clean kitchen towel.
- Rinse the raspberries and apricots under cool water and set aside.
- Slice the apricots into small, bite-sized pieces.
-
-
Make the Raspberry Dressing
- Set aside 50 grams of the raspberries for garnishing.
- In a blender or food processor, combine the remaining raspberries with balsamic vinegar, olive oil, minced rosemary, a splash of water, and a pinch of salt and pepper. Blend until smooth. Adjust seasoning if needed.
-
Roast the Pine Nuts
- In a dry skillet, roast the pine nuts over medium heat for 2β3 minutes, stirring frequently to avoid burning. Remove from heat when they turn golden brown and aromatic.
-
Prepare the Goat Cream Cheese
- Using a fork, mash the goat cream cheese into a spreadable texture. This step makes it easier to distribute the cheese evenly in the salad.
-
Assemble the Salad
- Arrange the spinach or lettuce leaves on a serving plate.
- Scatter the sliced apricots, raspberries, and roasted pine nuts over the greens.
- Add dollops of the goat cream cheese on top.
-
Dress the Salad
- Drizzle the prepared raspberry dressing generously over the salad.
- Garnish with the reserved raspberries and an extra sprinkle of minced rosemary if desired.
-
Serve and Enjoy
- Serve immediately as a refreshing appetizer or a light main course. For a more substantial meal, pair with Nandoβs Peri Peri Chicken or a Mushroom Cutlet Vegetarian Sizzler.
Pro Tips
- Leaf Choice: While spinach adds a mild flavor, you can substitute it with arugula for a peppery twist or romaine lettuce for extra crunch.
- Nuts: Swap pine nuts with slivered almonds or walnuts for a different nutty flavor.
- Dressing Storage: The raspberry dressing can be made ahead of time and stored in the refrigerator for up to 2 days. Shake well before use.
This vibrant summer salad will bring a burst of color and flavor to your table, making it a standout dish for any gathering or a solo indulgence.
