Raspberry Salad Recipe

A fresh and colorful raspberry salad with crisp greens, tangy vinaigrette, crunchy nuts, and creamy cheese. Ready in just 15 minutes, perfect for summer gatherings or a quick healthy meal.

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Course: Main Course, Salad, Side Dish

Cuisine: American, Mediterranean, Summer

Prep Time: 15

Total Time: 15

Servings: Servings

Calories: 280kcal

Cost: $12

Equipment

1 Large salad bowl Glass or ceramic preferred to show colors
1 Salad spinner To dry greens completely
1 Chef's knife Sharp, for onions/cucumbers
1 Small whisk For vinaigrette
1 Mandoline slicer Optional, for paper-thin onions
1 Mason jar with lid For storing/shaking dressing
1 Wooden salad servers Gentle on greens
Several Small prep bowls To organize ingredients

Ingredients

Salad

6 cups Mixed greens Spinach, arugula, or spring mix
2 cups Fresh raspberries Plump, bright red, no soft spots
½ medium Red onion Thinly sliced
1 cup Cucumber Diced
½ cup Feta or goat cheese Crumbled
2 cups Chicken breast Cooked, sliced
½ cup Candied pecans or walnuts Or substitute almonds
2 tablespoon Sunflower seeds For crunch

Raspberry Vinaigrette Dressing

¼ cup Raspberry vinegar Or balsamic vinegar
⅓ cup Olive oil Extra virgin
2 tablespoon Honey Or maple syrup for vegan
1 tablespoon Dijon mustard Helps emulsion
¼ cup Fresh raspberries Mashed
Salt and pepper To taste

Instructions

Mash raspberries, whisk with vinegar, mustard, and honey, then add olive oil.
Rinse and dry greens, slice onion, dice cucumber, prep chicken.
Layer greens, cucumbers, onions, chicken, and cheese in bowl.
Add raspberries, nuts, and seeds on top.
Drizzle vinaigrette and toss gently before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition