To me, this raspberry chevre pine nut salad is candy. I first had it when a friend brought it to a 4th of July gathering, and I’ve been making it ever since. It’s a great salad in many ways: like most salads, it’s easy to make. It fits the bill of being colorful and photogenic, and the combination of chevre, toasted pine nuts, and sweet raspberries is amazing, especially when you use Annie’s Lite Raspberry Vinaigrette dressing.
You don’t have to use that dressing, of course –any balsamic vinaigrette will do — but I prefer it on this salad.
Here’s the Raspberry Chevre and Pine Nut Salad Recipe:
Easy Raspberry Chevre Salad
- .25 cup Annie's Lite Raspberry Vinaigrette Dressing You can, of course, use other types of vinaigrette dressing, but this one pairs wonderfully with this salad!
- 5 cups Salad Mix A spring greens salad blend works fine, but there's a herb salad blend at my local grocer that works great here.
- .25 cup Pine Nuts Toasted
- .25 cup Chevre goat cheese Crumbled
- .5 cup Raspberries
How to Make It
- Preheat your oven to 350 degrees.
- When the oven has heated up, put the pine nuts in and toast them until they're a nice, toasty color. This will take about 5 minutes…but it may be more or less – keep a close watch on these guys to avoid burning them!
- Let the pine nuts cool of a bit while you make the rest of the salad.
- Combine all other ingredients in a large bowl and toss together.
- Add the pine nuts in after they've cooled as well.
- Of course, you might want to leave off the dressing and let guests put it on themselves before serving — especially if you want to transport. If you’re bringing this salad to a party, consider bringing the ingredients separately and assembling it there just prior to serving.
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