Spring Greens with Balsamic Soaked Raisins and Pine Nuts

May 30, 2015 22 Comments

Spring Greens with Balsamic Soaked Raisins and Pine Nuts // From the Land we Live on

As the weather gets warmer and there’s finally garden and market goodies to be had, I want to share more ideas, more pictures, and more recipes with you all, while simultaneously spending less time with my lovely computer.

I think most of you will welcome more frequent posts, but with a shift to simpler ideas and recipes with fewer ingredients and steps. When you have beautiful + fresh ingredients, you don’t often need to do a lot with them. Some good tasting olive oil and flaky salt is usually more than enough, and often even that is overkill.

I thinned some of the greens in my yard yesterday and while this little bowl was the perfect subject for olive oil and sea salt, I did kick it up just a notch, just to share the idea of soaking raisins in balsamic vinegar. I keep a little jar in my fridge for weeks, occasionally topping it up with more raisins and more vinegar. The raisins infuse the vinegar with sweetness, while the vinegar marinates and plumps up the raisins. It’s one of those simple things that goes a really long way.

Happy weekend, friends!

Spring Greens with Balsamic Soaked Raisins and Pine Nuts


    Balsamic-soaked raisins
  • 1/4 cup raisins
  • balsamic vinegar, to cover
  • The rest of it...
  • a few handfuls of spring greens (I used arugula, a few types of kale, and beet greens)
  • 1 tsp. extra-virgin olive oil
  • 1 Tbsp. toasted pine nuts
  • a pinch of flaky sea salt (like this one )


  1. Place the raisins in a jar, top up with balsamic vinegar, cover, and let sit in the fridge for at least a few hours, preferably overnight. This will keep forever as far as I can tell, and is great to have on hand.
  2. Gently massage the greens with olive oil.
  3. Arrange them on a plate, and top with 1 Tbsp. of the raisins (keep the rest in the fridge), pine nuts, and the flaky salt.
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  1. Reply

    janet @ the taste space

    May 31, 2015

    I love pickled raisins, too. I haven’t tried it with balsamic vinegar so now I am intrigued. :)

    • Reply


      May 31, 2015

      Thanks, Janet! Never thought of them as “pickled” but I like it. Sounds better than “soaked” for sure. Ah…words. Is it too late to rename my post? haha

  2. Reply


    May 31, 2015

    My mission for the summer is to seriously up my salad game–mine are always so similar and so…blah! I’ve taken to mixing herbs and seeds into my vinaigrettes, which has been a great start! I like your idea of adding in dried fruit, too.

    • Reply


      May 31, 2015

      Excellent summer mission! Love herbs in salad…you can just chop them right in too. I like salad to have little nuggets of big flavour – like the dried fruit. Olives, bits of cheese, capers, sun-dried tomatoes, candied nuts, fresh fruit (not all at once) can also make salads more interesting and indulgent. Another thing that I found a little weird but it works so well is to change up how you cut the same old veggies….like grating carrots vs. slicing them, big chunks of lettuce or shredded lettuce. So even if you have the same ingredients for the week, you can totally transform the salad through different cutting techniques. I’ll do a post on this one of these days :)

  3. Reply


    May 31, 2015

    Always introducing me to new ideas. I’ve never heard of soaking raisins in vinegar…sounds delicious!!!

    • Reply


      May 31, 2015

      I don’t see it to often either but someone made a kale salad for me once with balsamic-soaked dried currants and it kind of blew my mind.

  4. Reply

    Shelley | Sevengrams

    June 1, 2015

    Seems so simple, but so incredibly creative! Love the idea of soaking raisins… especially when berries aren’t quite in full swing yet.

    • Reply


      June 2, 2015

      Thanks, Shelley! Can’t wait for the berries :)

  5. Reply


    August 24, 2015

    hi Sofia,
    Have you try using dried cranberries for this one?

    • Reply


      May 25, 2016

      I haven’t but I’m sure they’ll be delicious :)

  6. Reply


    May 25, 2016

    My kind of salad… wonderful post. Thanks for sharing.

  7. Reply


    May 25, 2016

    The warmer weather screams for salads. The toasted pinenuts with the tangy balsamic vinegar raisins are a truly delightful combination of flavours. Thanks for sharing!

  8. Reply


    June 20, 2016

    since seeing this recipe, i have made and enjoyed it three times. there is something about those balsamic-soaked raisins that make my mind spin and my tummy smile. i promise you they will be walking in the direction of so many other recipes… or just straight into my mouth… daily. love love love. grateful~

  9. Reply


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