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Raspberry salad in teak bowl with wooden servers

Baby Lettuce Salad with Raspberries, Cranberries and Feta

Baby Lettuce Salad with Raspberries, Cranberries and Feta is baby lettuce with raspberries, cranberries, walnuts and feta tossed in a red wine vinaigrette!

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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: 6servings, Calories: 192kcal, Carbohydrates: 14g, Protein: 3g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Cholesterol: 7mg, Sodium: 157mg, Fiber: 3g, Sugar: 10g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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