Raspberry Salad Recipe
Enjoy the tart, sweet flavor of fresh raspberries in this crave worthy Raspberry Salad Recipe! It’s packed with baby greens, creamy feta cheese and crunchy walnuts, and it’s tossed in a sweet, tangy dressing. It’s the perfect summer salad!
My family thoroughly enjoys salads with fruit, so I love coming up with new combinations. In the summer months, my fig salad and strawberry spinach salad recipes are on repeat!
I couldn’t help but think that salad with raspberries would be a hit with my family, and I was so right. This Raspberry Salad combines the tart-sweet flavor of fresh raspberries with fresh baby lettuce, creamy feta cheese, crunchy walnuts and chewy dried cranberries.
It’s all tossed in a sweet, tangy dressing that brings all the flavors together.
It’s light and refreshing, and will be one of your favorite summer salad recipes.
Why you’ll love this recipe
- Baby greens salad with raspberries is crisp, refreshing and packed with sweet and savory flavor.
- The walnuts and dressing may be prepped up to a few days in advance to make this recipe go even more quickly on busy nights.
- It makes a great summer salad or side dish.
- It’s easily customizable with your favorite ingredients.
Recipe ingredients
- Baby greens. Use your favorite baby greens such as mesclun, spring mix, baby butter lettuce, spinach, arugula or even kale.
- Raspberries. Use fresh raspberries for maximum flavor. Thawed frozen raspberries could be used in a pinch if they are blotted dry, or sub with your favorite fresh berries.
- Feta cheese. Sub with goat cheese if desired or omit to make this salad dairy-free.
- Walnuts. Sub with sliced almonds, pecans, sunflower seeds or pepitas for crunch.
- Dried cranberries. Adds a tart-sweet flavor and chewy texture, but they can be omitted as desired.
- Dressing. The raspberry vinegar in the dressing can be substituted with balsamic or red wine vinegar as desired. My balsamic vinaigrette dressing, raspberry vinaigrette or red wine vinaigrette recipes are also great options for this salad.
See the recipe card below for the full list of ingredients and quantities.
How to make raspberry walnut salad
This raspberry walnut salad is incredibly easy to prepare. Simply toast the walnuts, prepare the dressing and toss all of the ingredients together.
Pro tip: Prepare the dressing and toast the walnuts a few days in advance as a time saver.
See the recipe card below for full instructions.
- Toast the walnuts in a large skillet in a single layer at medium heat for 8-10 minutes until fragrant, tossing frequently.
- Place the olive oil, vinegar, maple syrup, dijon, salt and pepper in a small jar and secure the lid. Shake vigorously until emulsified.
- Place the spring mix in a large bowl and prep your ingredients.
- Place the raspberries, feta, dried cranberries and walnuts in the bowl and toss the salad gently with enough dressing to coat.
Recipe FAQs
Baby greens, or baby lettuce, refers to lettuce that’s harvested before reaching full maturity. As a result, baby greens are smaller in size, more tender and delicate, and they’re milder in flavor.
There are many varieties of baby greens including spring mix, baby romaine, baby spinach, baby arugula, and so much more.
For best results, I recommend using fresh raspberries for this raspberry salad recipe.
Frozen raspberries may be used in a pinch, but they can lose their shape and become watery. Thaw them slightly and blot dry gently with a paper towel before adding them to the salad.
I don’t recommend assembling the salad in advance as it will become wilted. You can certainly prepare the toasted walnuts and dressing up to a few days in advance to make salad prep go even more quickly.
Serving suggestions
Some of my favorite ways to serve this raspberry salad recipe are listed below:
- Serve it as a side dish at your next cookout with grilled bbq chicken or grilled tomahawk steak and honey cornbread muffins. It’s also wonderful with grilled burgers!
- It makes a great main dish served with air fryer chicken breast or instant pot shredded chicken.
Recipe notes
- Pro tip: Prepare the dressing and toast the walnuts a few days in advance as a time saver.
- For best results, do not toss the salad with the dressing until just before serving. Salad is best enjoyed immediately.
- You will more than likely have leftover dressing.
- Change up this recipe by using my fresh raspberry vinaigrette, balsamic vinaigrette dressing or red wine vinaigrette.
More salad recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Raspberry Salad Recipe
Ingredients
- 1/2 cup walnut pieces
- 5 ounces baby greens spring mix, baby butter lettuce and baby spinach are all great options
- 1 cup fresh raspberries washed and patted dry
- 1/2 cup crumbled feta cheese sub with goat cheese or omit to make dairy-free
- 1/3 cup dried cranberries
For the dressing:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons raspberry vinegar sub with balsamic vinegar if desired
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes until golden brown and fragrant. Remove from heat and cool.1/2 cup walnut pieces
- Place the baby greens, raspberries, feta cheese, cranberries and walnuts in a large bowl.5 ounces baby greens, 1 cup fresh raspberries, 1/2 cup crumbled feta cheese, 1/3 cup dried cranberries
- Place the olive oil, vinegar, maple syrup, dijon mustard, salt and pepper in a jar and secure the lid. Shake vigorously until emulsified, then taste and adjust the seasoning as necessary.6 tablespoons extra virgin olive oil, 3 tablespoons raspberry vinegar, 1 tablespoon pure maple syrup, 1 teaspoon dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy!
Notes
- Pro tip: Prep the dressing and toast the walnuts a few days in advance as a time saver for busy nights.
- For best results, do not toss the salad with the dressing until just before serving. Salad is best enjoyed immediately.
- Change up this recipe by using my fresh raspberry vinaigrette, balsamic vinaigrette dressing or red wine vinaigrette.
- Nutrition information includes all of the dressing, but you may not need it all. Store leftover dressing in the refrigerator for up to 2 weeks.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Raspberry Salad Recipe”
What a tasty summer salad….to go with whatever you are serving. I substituted strawberries for the raspberries , pecans for the walnuts and added bacon. I was asked for the recipe by a few people….. I will be making it again!
I’m glad that you enjoyed the salad Diane and your substitutions sound great! I appreciate you leaving your feedback. 🙂
Has anyone actually made this salad and reviewed? I am cautious about putting $$ into a meal without a review of someone who has actually eaten it…
Hi Karri — I’ve served this to many people and they love it. If you are a fan of the ingredients in the salad, then it’s probably something you’d enjoy.
Many thanks!
No problem!
You’re right, it’s so easy to get in a salad rut… this salad sounds like an awesome combo! You’re like my mom – she eats a salad every single evening. I love salad but sometimes I’m just not in the mood for one. But there’s no denying that it’s a great way to pack in a couple servings of veggies!
There are times when I’m not in the mood for one but it’s rare! 🙂 Thanks Nicole!
Thank you so much Puja and I hope you had a great weekend!
I eat salad at least once a day, and I’m always looking for new recipes to keep things interesting! This one is definitely going into rotation for the summer!
I’m so glad to hear it — thank you Leanne! 🙂
I crave salads almost every day and eat them a few times a week, too! I love switching them up, as they can sometimes get boring. This raspberry cranberry version looks wonderful, especially with that feta! Sounds perfect for the summer, or any time of the year, really!
Thanks Gayle! This definitely keeps salad eating interesting! 🙂
So fresh and summer-y the salad looks! I am loving that dressing. Oh and also u=your gorgeous shots!
Thank you so much for the sweet comment! 🙂
We are definitely kindred spirits when it comes to salad, Marcie!! This is something I could eat daily! Amazing photos my friend!
Next time I make salad you need to come over! 🙂
I go through phases where I eat salad every day (and sometimes 2x per day), especially when the weather warms up! This salad looks so fresh, inviting, and packed with all the texture goodies..I could definitely put this on repeat. And holy mackerel, these photos are absolutely gorgeous! xo
Yessss…in the warm weather all I want is salad! Thanks so much Julia!
I’m LOVING the sound of that dressing with mustard and raspberry vinegar. yum yum yum!! I’m glad someone else craves salad — sometimes I’ll be sitting around and just start craving lettuce. My BF said it was weird!
I’m the same way, and it’s not weird. We can’t help it if we crave roughage! lol