Do you know the salad phenomenon? It is closely related to the apple-cutting phenomenon. It is well known that apple wedges taste best when someone else cuts them and serves them – preferably your own mom. It is very similar with lettuce; it tastes best when someone else prepares it (or when it costs a small fortune and has the addition “bowl” in its name).
But here is a very different, outstanding salad we are introducing today. It’s a salad impossible to resist, even if you prepare it for a football crowd or devour everything yourself. Promise!
The June recipe has it all: The seasonal protagonists are spinach and raspberries, which not only taste delicious and harmonize perfectly, but also do our body good. Both spinach and raspberries have a cleansing effect and protect the cells thanks to their many secondary plant substances.
Due to the high proportion of antioxidants, raspberry is an anti-aging secret weapon and spinach shines as a vitamin C bomb. Speaking of vitamin C – did you know that this essential vitamin is not heat-resistant? Another reason to enjoy raw spinach…
Good to know: Our seasonal recipes are inspired by our signature AYA produce calendar. Shop here.
Before we lift the curtain on this extremely tasty salad, we would like to point out that, at the end of this recipe, there is a little additional hidden recipe: something that can be prepared in no time and that you will enjoy for a long time (psst: it is also perfect as a souvenir for the next invitation to dinner – your hosts will love you!).
Spinach and raspberry salad with caramelized nuts
For the salad:
- 120 g quinoa
- 200 g spinach
- 200 g raspberries
- 120 g mozzarella
For the dressing:
- 3 tbsp raspberry vinegar *
- 3 tbsp olive oil
- 2 teaspoons of mustard
- Salt pepper
For the nuts:
- 100 g walnuts
- 100 ml water
- 100 g sugar
- This amount of caramelized nuts is enough for at least two to three salad preparations. Since nuts are difficult to caramelize in small quantities, it is advisable to prepare larger quantities in advance.
- Bring the water and sugar to the boil.
- Quarter the walnuts, add to the water-sugar mixture and continue to simmer, stirring constantly.
- As soon as the caramel mixture has thickened, distribute the walnuts evenly on baking paper and allow to cool. Caution: Make sure you use cutlery and do not touch the hot sugar mixture with your fingers.
- Put all the ingredients for the dressing in a mason jar, close and shake well. Keep the dressing in a cool place.
- Prepare the quinoa according to the package insert and allow to cool.
- Mix half of the dressing with the quinoa.
- Spread the spinach evenly on a flat serving plate.
- Spoon the quinoa on top of the spinach.
- Carefully pluck the mozzarella apart with your fingers and spread it on the salad.
- Spread the raspberries and the caramelized nuts on the salad.
- Pour the second half of the dressing evenly over the salad and enjoy.