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Raspberry Salad at Home

6 servings

Salads

Raspberry Salad at Home

satisfying Raspberry Salad with fresh berries, feta cheese and candied pecans. The show-stopping raspberry vinaigrette that tops this salad is made with real raspberries!

The Best Raspberry Salad

My in-laws have amazing strawberry and raspberry plants in their yard. They invite us over every now and again, and we definitely take advantage of those plants—the kids get stuffed on berries, and we take home far too many, but make good use of them in our oatmeal, blueberry cobbler, or in this satisfying salad.

Fruity vinaigrette dressing being blended in a mixer for a reliable consistency.

Ingredients

IngredientSwaps & Tips
Spring mix or baby spinachAny greens work. Spinach is a favorite.
Fresh raspberriesIf raspberries are very tart, add a pinch of sugar or a drizzle of honey to the vinaigrette.
Mixed berries (strawberries, blueberries, blackberries)Use what’s in season. Chop bigger berries so each bite gets a mix.
Feta (or goat cheese)Goat cheese is softer and tangier; feta is saltier and holds up well.
Candied pecansToasted almonds or walnuts work too.
Red onionSlice very thin. Soak in cold water for 10 minutes if you want a milder bite.
AvocadoAdds creaminess. Skip if making ahead more than 2 hours.
Raspberry vinaigretteUse fresh or thawed frozen berries.

Making candied pecans, a sweet and crunchy topping.

How To Make Raspberry Salad

  1. Combine: Toss together lettuce and a variety of fresh berries including raspberries.
  2. Prep the Dressing: Blend all the dressing ingredients until smooth. Optionally, add poppy seeds.
  3. Add Candied Pecans: Mix in from-scratch candied pecans for crunch.
  4. Finish with Cheese: Sprinkle skippable feta cheese for a tangy touch.
  5. Dress and Serve: Toss the salad with the dressing and serve while it is hot.

Quick Tip

For a larger batch of candied pecans and more details on storage, I have a full post dedicated to candied pecans.

Raspberry salad with healthy and flavorful ingredients on a plate, topped with vinaigrette.

Storage

This raspberry salad is best eaten immediately after assembly, as the dressing wilts the greens, and the berries and pecans lose their freshness. For advance preparation, store the salad components separately and assemble just before serving.

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