Recipe: Berry Citrus Poppy Seed Salad with Candied Almonds (Vegan, Gluten Free, Soy Free)

 

I don't have a full meal to show you right now, but I do have an idea I hope you'll want to make for the upcoming berry season, in the form of this pretty, delicious salad!

Primarily, this is a fruit salad, but having some greens is something I try to do where I can, and they go really well with the salad and dressing. I was somewhat inspired by an omnivore recipe I found at Oh Sweet Basil, but I scaled it down and made it my own. Be aware, though, that this is fruit-heavy and on the sweet side. 

If you find yourself unable to resist pretty berries--and really, who can resist berries!--I think you'll like this. It's a perfect with breakfast, lunch, or dinner, I think (and I've had it with all of those meals).

Berry Citrus Poppy Seed Salad with Candied Almonds
Serves 2-3

For the candied almonds:

1/4 cup slivered almonds
1 tablespoon vegan butter
2 tablespoons loosely packed brown sugar
1/2 teaspoon cinnamon

For the dressing:

About 1-2 teaspoons lemon zest (the zest from half a lemon is about right)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon cane sugar or other granulated sweetener of choice
A pinch of ground ginger
1/4 teaspoon poppy seeds

For the salad:

8 large lettuce leaves of choice (green leaf, romaine, or butter lettuce would all be good, or substitute about 2 cups of spinach or spring mix)
4 strawberries, sliced
10 raspberries
10 blueberries
10 blackberries
1 clementine, peeled and segmented


1. Line a baking sheet with parchment paper.

2. Toast the slivered almonds in a nonstick skillet over medium heat. When they just begin to brown, add the vegan butter, brown sugar, and cinnamon. Cook and stir until the mixture is bubbling and the syrup is coating the almonds. Remove from heat and immediately spread the almonds out on the parchment paper. Set aside to cool.

3. Put the dressing ingredients in a jar with a lid. Put the lid on and shake until well mixed.

4. To assemble the salad, when the almonds have cooled (you may need to break them apart a bit), divide the lettuce among serving plates, then top with fruit, nuts, and a drizzle of the dressing. Serve.

To make ahead, prepare the almonds and the dressing and leave in the refrigerator until ready to plate the salad. Do not assemble the salad until ready to eat.