Raspberry Salad Recipe
Raspberry Salad is packed with sweet and savory flavor! It's tossed in a raspberry dressing for the ultimate summer salad!
Servings: 6 servings
Calories: 267kcal
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
Calories: 267kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 353mg | Potassium: 140mg | Fiber: 2g | Sugar: 8g | Vitamin A: 331IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 1mg