Baby Lettuce Salad with Raspberries, Cranberries and Feta
Baby Lettuce Salad with Raspberries, Cranberries and Feta is a sweet and savory raspberry salad with cranberries, walnuts and feta, tossed in a red wine vinaigrette!
**This post was originally published in April 2013. The photos and recipe have been updated but the text remains the same.
I eat salad pretty much every single, solitary day. There aren’t too many days that I don’t crave one, and sometimes I even eat two.
I change up my salad routine often to keep things exciting. While I like traditional veggie salads that are packed with crunchy vegetables, salads like this raspberry salad recipe keep me from getting into a salad rut.
This salad is exciting because it’s crunchy, chewy, salty, and sweet. I’m a huge fan of sweet and savory recipes and this salad hits all of the marks.
There’s no denying the addicting blend of mixed baby lettuce with juicy fresh raspberries, tart chewy dried cranberries, salty feta and crunchy, toasted walnuts. chewy dried cranberries, salty feta cheese, and sweet, fresh raspberries.
Toss this baby lettuce salad in a tangy, mildly sweet red wine vinaigrette and it’s salad heaven.
When I make salad for my family, I generally customize it by the bowl depending on likes and dislikes. It’s a little bit of a pain but the important thing is getting my kids to eat their veggies.
This baby lettuce salad appeals to my kids too, so I can just make a nice big bowl, which is a total salad win.
It’s also great for entertaining — just be sure and double it!
I made a very simple dressing for this salad because I think the ingredients are very flavorful and stand on their own! If you’re pressed for time, store bought raspberry or balsamic vinaigrette would also work with this salad.
If you’re in a salad rut, it’s time to get out of it, and fast! This raspberry salad is fresh, delicious and just the thing to liven up your salad game. 🙂
More delicious sweet and savory salad recipes:
Very Berry Spinach Salad by Little Broken
For the salad:
- 5 ounces baby lettuce or spring mix
- 1 cup fresh raspberries, washed and patted dry
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/3 cup walnut pieces
For the dressing:
- 2 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon dijon mustard
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 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.
- Place the lettuce, raspberries, cranberries and feta cheese in a large bowl. Set aside.
- Place the red wine vinegar, maple syrup, dijon mustard, olive oil, salt and pepper in a mason jar and cover tightly with a lid. Shake vigorously until emulsified.
- Pour the dressing over the salad and toss well to coat. Top with the toasted walnuts, serve and enjoy!
- The salad is best eaten the day that it's made.
Serving Size:6 servings
Amount Per Serving: Calories: 192 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 7mg Sodium: 157mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 3g