Delicious 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 delicious salad.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Spring mix or baby spinach | Any greens work. Spinach is a favorite. |
| Fresh raspberries | If 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 pecans | Toasted almonds or walnuts work too. |
| Red onion | Slice very thin. Soak in cold water for 10 minutes if you want a milder bite. |
| Avocado | Adds creaminess. Skip if making ahead more than 2 hours. |
| Raspberry vinaigrette | Use fresh or thawed frozen berries. |
How To Make Raspberry Salad
- Combine: Toss together lettuce and a variety of fresh berries including raspberries.
- Prep the Dressing: Blend all the dressing ingredients until smooth. Optionally, add poppy seeds.
- Add Candied Pecans: Mix in homemade candied pecans for crunch.
- Finish with Cheese: Sprinkle optional feta cheese for a tangy touch.
- Dress and Serve: Toss the salad with the dressing and serve immediately.
Quick Tip
For a larger batch of candied pecans and more details on storage, I have a full post dedicated to candied pecans.
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.
More Salad Recipes:
Raspberry Vinaigrette Salad
This Raspberry Vinaigrette Salad is a burst of flavor with fresh berries, feta, and candied pecans, all topped with a homemade raspberry vinaigrette made from real raspberries!
Equipment
- Large sheet pan (15" x 21")
- Blender or food processor
Ingredients
Candied Pecans (see note 1)
- 1 large egg white
- 2 teaspoons water
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 4 cups pecan halves
Salad
- 8 cups spring mix lettuce blend
- 2 cups strawberries stemmed and thinly sliced
- 1 cup blueberries
- 1 cup fresh raspberries
- 1/2 cup blackberries
- 1/3 cup feta cheese optional
Dressing
- 3 tablespoons red wine vinegar
- 5 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon-style mustard not regular mustard
- 1/2 cup frozen raspberries completely thawed
- 1/2 cup vegetable oil canola or olive oil will work
- 1 teaspoon poppy seeds optional
Instructions
For the candied pecans (see note 1)
- Preheat oven to 250°F and line a large sheet pan (15×21 inches) with parchment paper.
- In a mixing bowl, whisk together egg white, water, and vanilla until frothy. In a separate bowl, mix together granulated sugar, brown sugar, salt, and cinnamon.
- Add pecans to egg whites; stir to coat the nuts evenly. With a slotted spoon, remove the nuts and toss them in the sugar and cinnamon mixture until coated. Spread the nuts evenly on the prepared sheet pan.
- Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Set aside to cool to room temperature. Coarsely chop about 1/2 cup for the salad.
For the salad
- Toss together the spring mix, strawberries, blueberries, raspberries, and blackberries.
For the dressing
- Combine all the ingredients except the oil in a blender or food processor. Pulse until the ingredients are well combined. Slowly add the oil in a steady stream. Blend until emulsified and smooth. If desired, add poppy seeds and stir to combine. This dressing is supposed to be pretty thick—when you toss it with the salad, it does thin out a little with the juices from the salad ingredients.
- Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don’t sit well. You can store the salad, pecans, and dressing separately for delicious leftovers! Add feta cheese last. Enjoy immediately after dressing.
Recipe Notes
Note 1: This recipe for candied pecans will yield more than you need for this salad. Sugaring the pecans works best with this volume; leftovers store nicely! Store leftover candied pecans in an airtight container in the freezer for up to 2 months or in the pantry for 2–3 weeks. (Recipe Prep/Cook time does not include the candied nuts.)
Nutrition Note: Nutrition information doesn’t include the candied pecans; those vary depending on how much you add.
Storage: This raspberry salad is best eaten immediately, as the berries and pecans lose their freshness, and the dressing wilts the greens. You can store salad components separately and assemble just before serving if needed.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 79g | Protein: 9g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 12mg | Sodium: 742mg | Potassium: 926mg | Fiber: 12g | Sugar: 62g | Vitamin A: 23501IU | Vitamin C: 99mg | Calcium: 239mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was wonderful and the raspberry vinaigrette was just lovely… My family went bananas…
I am so thrilled to hear this! Thanks so much Elaine! 🙂
This salad was a big hit with my family…I added grilled chicken and the candied pecans on the side. Love it!
I am so thrilled to hear this! Thanks so much Joyce! 🙂