{"id":9812,"date":"2017-12-16T12:14:24","date_gmt":"2017-12-15T23:14:24","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=9812"},"modified":"2019-03-12T12:09:46","modified_gmt":"2019-03-11T23:09:46","slug":"nectarine-salad-with-raspberry-balsamic-vinaigrette","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/nectarine-salad-with-raspberry-balsamic-vinaigrette\/","title":{"rendered":"Nectarine Salad with Raspberry Balsamic Vinaigrette"},"content":{"rendered":"
A beautiful summery stone fruit salad filled with juicy nectarines, beet greens, red quinoa, macadamia nuts and a tangy raspberry vinaigrette.<\/em><\/p>\n Summer = stone fruit! I can absolutely gorge myself stupid on fresh nectarines and peaches. The sweeter, juicier and messier the better! It reminds me of my grandparent’s orchard back in the day.<\/p>\n They were one of the first to bring organics to the market, and produced a beautiful range of organic juices – I think they were ahead of their time as they had to turn back to conventional growing methods after a time, but man it was good. I was allowed to put stickers on the glass bottles and they always ended up crooked.<\/p>\n This is the most visually pretty summer salad, it looks a bit like a sunset on the plate – with the beet leaves, red quinoa, golden nectarines and hot pink raspberry dressing.<\/p>\n [bctt tweet=\"Summer Nectarine Salad with a sweet + tangy Raspberry Balsamic Vinaigrette. Recipe here!\" username=\"laurenglucina\"]<\/p>\n <\/p>\n Nutritionally it is a phytonutrient powerhouse – purely from the richness of all that colour.<\/p>\n <\/p>\n The dressing is a twist on your classic raspberry vinaigrette. I started out trying to be a bit cool by using kombucha in there – fun idea but it lacks the punch you need to balance out the sweetness of the fruit.<\/p>\n Instead, I went with the classic olive oil and balsamic combo, adding raspberries and a handful of toasted macadamia nuts – this is next level you guys, like eat-it-by-the-spoon delicious. Sweet, tangy, crunchy, and a little salty.<\/p>\n Also – can anyone tell me why frozen and thawed raspberries taste so much sweeter than fresh?! That’s the only weird thing with this dressing – it worked far nicer using frozen over fresh, not that I mind – I always have a stash of berries in the freezer and those tiny punnets are so expensive.<\/p>\n<\/h4>\n
Nutrition Highlights<\/h2>\n
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