Walnut and raspberry salad, a unique yet delicious salad. With the addition of some other ingredients, you’ll have a rich and complete dish to serve as a main course or, why not, as an appetizer or aperitif. Great for holiday lunches like Easter or Christmas and perfect for surprising your vegan friends or relatives. This is one of the various fruit-based salads I have been experimenting with lately, and I must say I really enjoy the different combinations. If you also want to try new and different recipes and combinations, try my SALADS

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All seasons, Christmas

Ingredients

2 cups arugula
2 cups walnuts
5 oz raspberries
3/4 oz sunflower seeds
4 slices whole wheat Pan Bauletto
2 tbsp olive oil
2 pinches fine salt
1 tbsp balsamic vinegar

Tools

1 Pan
2 Dishes
1 Cutting Board

Preparation of Walnut and Raspberry Salad

First, cut the slices of Pan Bauletto into cubes, then grease a pan with olive oil and add the bread cubes.
Toast over medium-low heat for 5/6 minutes or until the desired crispiness is reached. Stir them occasionally to toast on all sides.
Meanwhile, lay a bed of arugula on the plates where you will serve the salad.
Scatter the walnuts and fresh raspberries randomly.
When the Pan Bauletto croutons are golden brown, distribute them on the plates randomly.
Then add the sunflower seeds.
Dress with olive oil, a pinch of salt, and balsamic vinegar.
And voilà… your walnut and raspberry salad is ready to be served and enjoyed in all its uniqueness.