Description
This White Peach Raspberry Almond Salad is a fresh, sweet, and crunchy summer salad made with juicy white peaches, raspberries, feta cheese, and candied almonds tossed in a light sweet dressing. Perfect for lunch, brunch, or a beautiful side dish.
Ingredients
Scale
Salad:
- 6–10 cups baby spring mix or chopped romaine hearts
- 2 white peaches or nectarines, sliced
- 6 ounces fresh raspberries
- 1 cup feta cheese or white cheddar cheese, crumbled
- 3/4 cup sliced almonds
- 3 tablespoons sugar (for candying almonds)
Sweet Dressing:
- 3/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3–4 tablespoons sugar
- 1/2 teaspoon salt
Instructions
- Place the spring mix or romaine in a large serving bowl or platter.
- Top with sliced white peaches, raspberries, and crumbled feta or white cheddar.
- In a small saucepan over low heat, combine sliced almonds and 3 tablespoons sugar. Stir frequently until the sugar melts and coats the almonds.
- Immediately transfer candied almonds to parchment paper and spread into a single layer. Let cool completely.
- Sprinkle cooled candied almonds over the salad.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, sugar, and salt until combined.
- Drizzle dressing over the salad just before serving and toss gently.
Notes
- Use ripe but firm peaches for best texture.
- Add dressing right before serving to keep greens crisp.
- Candied almonds can be made ahead and stored in an airtight container for up to 3 days.
- Add grilled chicken for extra protein to turn this into a full meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop (for almonds
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg