Disclosure: I am being compensated for working at The National Honey Board’s Benefits of Honey events mentioned below.
The first time I saw fruit on a salad I was quite skeptical. Even though I am a big fan of all things sweet and savory it gave me pause. Could that really work? Aren’t salads meant to be slathered in fatty accouterments like bacon and cream dressings? How could fruit beat croutons?
Eventually my curiosity got the best of me and I gave it a shot and discovered that the bursting sweetness of fresh fruit is incredible in salads. I was hooked immediately. It started with cranberries on a waldorf. Then there was my first strawberry spinach salad, and that watermelon feta combination. Before I knew it I was piling fruits of all kinds over beds of lettuce. Grilled peaches? Mandarin segments? Yes please. If you haven’t tried making a salad with fruit in it yet, today is the day.
This recipe combines tender baby spinach with crisp jicama and juicy raspberries. If you can’t find jicama in your local store try substituting a mild apple, like a red delicious, instead. The vinaigrette also includes one rather exotic ingredient – roasted almond oil. This adds a wonderful nutty aroma to the dressing but again, it’s totally swappable. If you don’t have any on hand or don’t feel like investing in a bottle (it’s a bit pricey), try using something like olive, sweet almond, or avocado oil instead.
By the way, I’m heading back out on the honey trail tomorrow. If you are in Washington, DC or Austin, TX I would love for you to join me at The National Honey Board‘s Benefits of Honey event. I’ll be there demonstrating a fresh Honey Grapefruit Salt Scrub and talking about how to use honey in your natural skin care routine. Other honey gurus will be offering demos on cooking, wellness, and beekeeping. There will even be fun stuff for the kids – like face painting and a visit from everyone’s favorite Honey Bear! This event is totally free and a really fun way to learn about honey.
Come see me on Tuesday, 05/19 at The Loft at 600 F in Washington, DC., 6:30 pm or on Thursday, 05/21 at Vuka in Austin, TX, 6:30 pm. If you do stop by please make sure and say hello. It’s legitimately thrilling for me to meet a reader in person. I kid you not.
Raspberry Spinach Salad with Honey Almond Vinaigrette
Makes two servingsIngredients
- 4 cups baby spinach
- 1/2 cup jicama, peeled and cut into matchsticks
- 1/2 cup raspberries
- 1/4 cup chopped roasted almonds
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 tablespoons roasted almond oil
- pinch of salt
Directions
- Start by making the vinaigrette. Combine the honey and lemon juice in a small bowl and whisk until fully blended. Add the salt, then pour the oil in slowly as you whisk continuously. The dressing should thicken up as it is mixed.
- Divide the spinach into two bowl and toss with the vinaigrette. Top each salad with jicama, raspberries, and roasted almonds.
- Devour at once!