This raspberry salad is light, refreshing, and bursting with flavor. It combines spring mix, raspberries, avocado, blue cheese, cucumber, red onion, and toasted walnuts. It works well as a side dish, or you can add chicken or salmon to make it a full meal.
It’s finished off with a homemade raspberry vinaigrette that ties everything together beautifully. It’s naturally gluten-free and easy to make dairy-free, vegan and paleo.
What’s To Love
- Fresh and colorful – sweet raspberries add vibrant flavor and brightness to the salad.
- Nutty crunch – toasted walnuts bring a warm, earthy balance.
- Homemade vinaigrette – a quick raspberry vinaigrette ties everything together with tangy-sweet freshness.
- Perfect for summer – light, refreshing, and beautiful enough to serve to company.
Ingredient notes
- Raspberries – you really don’t want to use frozen raspberries! The result would be mushy and very unappetizing. Be sure to wash the fresh berries gently just before using so they don’t turn mushy.
- Walnuts – toasting brings out their flavor and adds crunch. Swap with pecans if you like, but don’t skip toasting!
- Blue cheese – the tangy flavor pairs well with the sweet raspberries. Feta or goat cheese would also work.
- Avocado – adds creaminess and balances the sharpness of the onion and cheese. Dice just before serving.
- Raspberry vinaigrette – this ties the salad together. You can use another dressing if you prefer. Perhaps this Cranberry Salad Dressing would be a good alternative!
Make ahead
- You can toast the walnuts up to 3 days in advance and store them in an airtight container at room temperature.
- The raspberry vinaigrette can be prepared up to 5 days ahead. Keep refrigerated in a sealed container and shake well before using.
- For the freshest flavor and texture, slice the avocado and assemble the salad just before serving.
How to store and freeze
- Raspberries – Store separately in a container lined with paper towels. Leave the lid slightly ajar for airflow and don’t wash until just before using.
- Walnuts – Store in an airtight container at room temperature.
- Vinaigrette – Refrigerate in a sealed container for up to 5 days. Shake well before using.
For dairy-free, vegan and paleo
Simply omit the blue cheese crumbles. If you’re vegan, use the maple syrup option listed in the vinaigrette recipe and not honey.
Tips for Success
- Taste and adjust – depending on your raspberries, you may want a little more sweetener or vinegar for balance.
- Strain if you prefer – for an ultra-smooth vinaigrette, pour it through a fine-mesh sieve after blending.
- Toast the walnuts – it brings out their flavor and gives extra crunch.
- Assemble just before serving – to keep the greens fresh and prevent wilting.
What to Serve With This Salad
- Barbequed Salmon – smoky, caramelized salmon with BBQ sauce pairs beautifully with the sweet raspberries, creamy cheese, and crunchy nuts in this salad.
- Barbequed Chicken Thighs – juicy grilled chicken with a sweet and smoky glaze makes a hearty main to balance the bright, fresh flavors of the salad.
- Smoked Pork Tenderloin – tender, smoky pork with a simple seasoning blend is a great protein to serve alongside a fresh berry salad.
- Air Fryer Pork Tenderloin – quick, juicy pork tenderloin with a lightly caramelized crust pairs well with the sweet-tart raspberries.
- Instant Pot Pork Shoulder – tender shredded pork with rich BBQ flavor works surprisingly well with a fresh salad on the side.
💗🥗✨ Have you tried this raspberry salad? ✨🥗💗
Please share your feedback by leaving a ✍️review and 🌟 rating – it helps me and others! I so appreciate it. 💖
Raspberry Salad
Servings 4
Ingredients
- 1 batch raspberry vinaigrette
- 8 oz (225 grams) spring mix
- 1 cup (120 grams) fresh raspberries
- 1/2 cup (59 grams) walnut halves
- 1/4 cup (40 grams) thinly sliced red onion
- 1/2 cup (68 grams) blue cheese crumbles omit for dairy-free, vegan and paleo
- 1/2 cup (52 grams) English Cucumber sliced
- 1 diced medium avocado
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add the walnut halves to the baking sheet, in a single layer, and bake for 8-10 minutes, stirring after 4 minutes. Allow to cool completely before adding to the salad.
- On a large platter or individual plates, arrange the spring mix. Top with fresh raspberries, toasted walnuts, sliced red onion, sliced cucumber, diced avocado, and blue cheese crumbles.
- Drizzle the raspberry vinaigrette over the salad or serve on the side.
- This salad is best eaten fresh, just after being assembled. If you’re planning to make ahead, store the raspberries and nuts separately. Also, dice the avocado just before serving.
Notes
- For a creamy vinaigrette, blend in 1 to 2 tablespoons of Greek yogurt.
- You can substitute blue cheese for feta or goat cheese crumbles.
- You can substitute walnuts for candied or honey-roasted pecans.
Nutrition
Calories: 266kcalCarbohydrates: 14gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 13mgSodium: 216mgPotassium: 528mgFiber: 7gSugar: 3gVitamin A: 873IUVitamin C: 27mgCalcium: 129mgIron: 1mg
Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!
Leave A Reply!