Raspberry Vinaigrette Salad

Appetizing salad topped with fresh fruit, cheese, and nuts, ready to be tossed and enjoyed.

5 from 2 votes

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!

Prep Time25

Total Time25

Course: Salad, Side Dish, Vegetarian

Cuisine: American

Keyword: Raspberry Vinaigrette Salad

Servings: as a side

Author: Chelsea Lords

Cost: $8.12

Equipment

Large sheet pan (15" x 21")
Parchment paper
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

US - Metric

Instructions

For the candied pecans (see note 1)

Preheat oven to 250°F and line a large sheet pan (15x21 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.

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