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Green Salad with Almond Butter Vinaigrette

Contributed by: News Canada


  • 6 cups arugula or mixed greens
  • 1/4 cup extra-virgin olive oil
    Green Salad with Almond Butter Vinaigrette
  • 1/4 cup smooth almond butter, ** room temperature
  • 1 tablespoon plus 1 teaspoon raspberry vinegar
  • Salt and pepper to taste
  • 3/4 cup sliced almonds, roasted
  • 3/4 cup fresh pomegranate seeds


Place greens in a large salad bowl. Whisk together olive oil, almond butter and vinegar in a small bowl until smooth; season with salt and pepper. Divide greens among four salad plates and drizzle with dressing; top with almonds and pomegranate seeds.


**Almond butter may be found next to the jams and jellies in natural food stores and some supermarkets. Otherwise, you can make it by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream, and blending until the mixture comes together. This recipe makes 3/4 cup.

Serving Size: Makes 6 Servings

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