Raspberry Vinaigrette Salad

Get out of a salad rut and make this creative Raspberry Vinaigrette Salad. The sweet and tart homemade vinaigrette takes center stage and pairs so well with the greens and toppings.

Ever since I started making this Raspberry Vinaigrette, it has been requested over and over by my family for every party. The combination of all the ingredients is such a wonderful pairing. The raspberry vinaigrette is very easy to make and the results are incredible. It is so refreshing and delicious.

Don’t waste your money using fresh raspberries. I use frozen raspberries instead. They are so much more affordable, the results are exactly the same. Use fresh raspberries where it really matters or simply enjoy them fresh. Frozen raspberries also makes that you can make this salad all year long, not just when berries are in season.

As the base, I use a spring mix or a combination of baby arugula and baby spinach, then top it with pepitas, shallots, dry cranberries, pepitas, feta cheese and avocados. They all go together perfectly. There are sweet, tart, crunchy and creamy elements. Drizzled with the raspberry vinaigrette, it ties everything together in the most amazing salad.

This salad is just amazing for parties and always gets rave reviews. The raspberry vinaigrette is also perfect for meal prepping. Keep it in your refrigerator and enjoy this salad several times a week.

Ingredients

Raspberry Vinaigrette

• frozen raspberries
  • Of course, you can use fresh raspberries. I recommend using frozen berries, since they are so much more budget friendly and taste just as great in the vinaigrette.
• olive oil or avocado oil
• red wine vinegar
  • balsamic vinegar or sherry vinegar will work here too
• shallot
  • shallots are much more mild in flavor and are perfect for salads.
  • Red onion can be used instead.
• garlic
• sugar
  • instead of the sugar, you can use other sweeteners, like honey, maple syrup, agave syrup, etc.
  • you can omit the sugar also
• salt, ground black pepper, to taste

Salad

• spring mix or a combination of baby arugula and baby spinach
  • These are my favorite combination for this salad. The greens are tender and sweet.
• pepitas/pumpkin seeds
  • You can also use other nuts or seeds, such as almonds, walnuts, pine nuts, etc.
• shallot/red onion
• dry cranberries
  • the sweet, dry berries are so lovely in this salad.
  • You can also use other dry fruit or berries, such as chopped apricots, dried blueberries or cherries
• feta cheese
  • the creamy, briny cheese is perfect
• avocados
  • they are a “cherry on top”. Creamy, delicious and contrasting the crunchy nuts. It’s also nice to have another fresh topping.
• optional – fresh raspberries or strawberries

How To Make the Raspberry Vinaigrette Salad

1. First, make the Raspberry Vinaigrette.
2. Place the frozen raspberries in a saucepan and heat it up, just enough to thaw the berries.
   • You don’t have to cook the raspberries at all. You don’t even have to heat them up much.
   • As soon as the berries thaw, turn off the heat.
   • You can also thaw the raspberries a few hours in advance, or place them into the refrigerator overnight. (Cooking them is much faster.)
3. Strain the raspberries through a fine mesh sieve to remove all the seeds.
4. Place the seedless raspberry puree in a blender. Add the oil, red wine vinegar, shallot, garlic, salt, pepper and sugar, if using. Blend until smooth.
5. Next, assemble the salad.
6. Place the spring mix in a salad bowl and add all the toppings – pepitas, shallot, dry cranberries, feta cheese and avocados.
   • Fresh raspberries or strawberries are another delicious option.
7. Drizzle the salad with the Raspberry Vinaigrette.

Homemade Raspberry Vinaigrette

The fresh raspberry flavor is so prevalent in this vinaigrette. With the sweet, tart flavors, it also has acidity and brightness from the red wine vinegar, sweetness and bite from the shallot and the garlic adds additional savory flavor. the olive oil is the perfect base along with the raspberry puree.

It’s truly unique without being weird 😊.

Meal Prep and How To Store Raspberry Vinaigrette

You can make the vinaigrette ahead of time and store it in the refrigerator for up to 5 days.

I usually store it in a glass mason jar with an airtight lid.

This makes it really great for meal prep. It’s really convenient to have it done ahead of time.

You should get at least 2 cups of vinaigrette. This is more than enough for a big party, or for you to enjoy multiple times a week. You can also halve the recipe.

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