Dessert

White Peach Raspberry Almond Salad Recipe

ByMatteo Rossi January 29, 2026January 29, 2026

Introduction

This White Peach Raspberry Almond Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet peaches, tart raspberries, and crunchy candied almonds, it’s a delightful mix of flavors and textures that pairs beautifully with a light, sweet dressing.

A fresh salad served in a white bowl features a base of green leafy spinach and mixed greens, topped with vibrant red raspberries scattered evenly. Large slices of ripe peach, showing the pinkish-red and cream flesh with a smooth texture, are layered on top and around the bowl. Crumbled white feta cheese is sprinkled throughout, adding a crumbly texture contrast. Thin, light brown almond slices are scattered on the salad, adding a slight crunch. The background shows a white marbled texture and two whole peaches resting on a wooden stump. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-10 cups Baby Spring Mix or Romaine Hearts (chopped)
2 White Peaches or Nectarines (sliced)
6 ounces Raspberries
1 cup Feta Cheese or White Cheddar Cheese
3/4 cup Sliced Almonds
3 Tablespoons Sugar (for almonds)
3/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
3-4 Tablespoons Sugar (for dressing)
1/2 teaspoon Salt

Instructions

Step 1: Place the greens on a large platter or in a salad bowl. Arrange the sliced peaches, raspberries, and cheese on top.
Step 2: In a small saucepan over low heat, combine the sliced almonds and 3 tablespoons of sugar. Stir often as the sugar melts and coats the almonds. Be careful to keep stirring so the sugar doesn’t burn.
Step 3: Once the almonds are evenly coated and the sugar has melted, remove the pan from heat. Spread the candied almonds on wax or parchment paper and let them cool completely.
Step 4: Sprinkle the cooled candied almonds over the salad.
Step 5: To make the dressing, whisk together the olive oil, red wine vinegar, 3-4 tablespoons of sugar, and salt in a small bowl or shaker bottle. Chill in the refrigerator until ready to serve.
Step 6: Drizzle the dressing over the salad just before serving and toss gently to combine.

Tips & Variations

Swap feta for goat cheese for a creamier texture and tangier flavor.
Try toasted pecans or walnuts instead of almonds for a different crunch.
Use honey instead of sugar in the dressing for a natural sweetness.
Add fresh mint or basil leaves for an herbal twist.

Storage

Store leftover salad components separately for best freshness. Keep the dressing refrigerated in a sealed container for up to 1 week. For pre-made salads, toss greens and fruit just before serving to prevent sogginess. Candied almonds can be stored in an airtight container at room temperature for up to 3 days.

How to Serve

A fresh salad is shown in a white plate with green leafy spinach at the bottom layer, topped with slices of red and pink peaches arranged evenly. Bright red raspberries are scattered on top of the peach slices. White crumbles of cheese and thinly sliced almond pieces are sprinkled all over the salad, adding texture and contrast. In the background, whole peaches are visible on a white marbled surface and a piece of wood. The colors are vibrant and fresh, showing a healthy and appealing mix of fruits and greens. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries for this salad, as frozen ones can become mushy and watery when thawed, which affects texture and flavor.

How do I prevent the candied almonds from sticking together?

Spread the coated almonds out on wax or parchment paper as soon as you remove them from heat. Let them cool completely without piling them up. Once cooled, break apart any clusters gently.