About this recipe:A delicious salad, with an abundance of textures and flavours. Spinach, romaine lettuce, pears, dried cherries and feta cheese are tossed together in a raspberry dressing. Serve as a starter or as a side dish.
200g caster sugar
2 tablespoons ground cinnamon
275g frozen raspberries, thawed
125ml red wine vinegar
125ml extra virgin olive oil
3 hearts romaine, chopped
285g fresh baby spinach
3 pears, cored and diced
75g dried cherries
160g feta cheese, crumbled
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Method Prep:20min › Cook:10min › Ready in:30min
Line a baking tray with foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews and stir until well coated, then spread out onto the prepared baking tray to cool to room temperature.
Puree the raspberries, vinegar and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries and feta cheese in a large bowl. Toss with half of the raspberry dressing and sprinkle with caramelised cashews. Serve with remaining dressing on the side.