Raspberry Salad

Light and refreshing raspberry salad with spring mix, avocado, blue cheese, cucumber, red onion, and toasted walnuts. Serve as a side or add chicken or salmon for a full meal, topped with homemade vinaigrette.

Course Salad

Cuisine American

Diet Gluten Free

Keyword raspberries, summer salad

Prep Time 15

Cook Time 8

Total Time 30

Servings

Calories 266kcal

Author Erin Dooner

Ingredients

1 batch raspberry vinaigrette
8 oz spring mix
1 cup fresh raspberries
1/2 cup walnut halves
1/4 cup thinly sliced red onion
1/2 cup blue cheese crumbles omit for dairy-free, vegan and paleo
1/2 cup English Cucumber sliced
1 diced medium avocado

US Customary - Metric

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