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Raspberry Vinaigrette Salad

Delicious Raspberry Vinaigrette Salad with fresh berries, feta cheese and candied pecans. The show-stopping raspberry vinaigrette that tops this salad is made with real raspberries!
Course Salad, Side Dish, Vegetarian
Cuisine American
Keyword Raspberry Vinaigrette Salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 -8 as a side
Calories 533kcal
Author Chelsea
Cost $8.12


Candied Pecans*

  • 1 large egg white
  • 2 teaspoons water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar lightly packed
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 4 cups pecan halves


  • 8 cups fresh spring mix lettuce
  • 2 cups strawberries stemmed and thinly sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup blackberries
  • 1/3 cup feta cheese optional


  • 3 tablespoons red wine vinegar
  • 5 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard do not use 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


For the candied pecans (See Note 1)

  • Preheat oven to 250 degrees F and line a large baking sheet (15x21 inches) with parchment paper.
  • In a mixing bowl, whisk together the egg white, water and vanilla until frothy. In a separate bowl, mix together white 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 baking sheet.
  • 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 of the ingredients except for the oil in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth. If desired, add in the 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.


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.)
Note 2: Nutrition information doesn't include the candied pecans; those vary depending on how much you add.


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