Name: Raspberry Vinaigrette Salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 10-12 oz frozen raspberries; 1 cup olive oil (you can use other oils too, such as avocado oil); 1/4 cup red wine vinegar (balsamic vinegar or sherry vinegar will work too); 1 small shallot, minced; 1-2 garlic cloves, minced; 1-2 teaspoons sugar, optional (or to taste); salt, ground black pepper, to taste; (Everyone has their own preferences with how much toppings they prefer, I give approximate measurements, but you can use as much/as little as you like. I usually top the salad with some of the toppings, then serve extra next to it and everyone can add more of their favorite toppings); 10-16 oz spring mix (or a mix of baby arugula and spinach); 1/2 cup pepitas/pumpkin seeds; 1 shallot or 1/2 red onion, thinly sliced; 1/2 cup dry cranberries; 1/2 cup feta cheese, crumbled; 2-4 avocados, cut into cubes or slices; fresh raspberries or strawberries

Raspberry Vinaigrette Salad

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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.

Author: Olga's Flavor Factory
Prep Time: 15 min
Total Time: 15 minutes
Yield: 10 1x

Ingredients

Scale

Raspberry Vinaigrette

10–12 oz frozen raspberries

1 cup olive oil (you can use other oils too, such as avocado oil)

1/4 cup red wine vinegar (balsamic vinegar or sherry vinegar will work too)

1 small shallot, minced

1–2 garlic cloves, minced

1–2 teaspoons sugar, optional (or to taste)

salt, ground black pepper, to taste

Salad

(Everyone has their own preferences with how much toppings they prefer, I give approximate measurements, but you can use as much/as little as you like. I usually top the salad with some of the toppings, then serve extra next to it and everyone can add more of their favorite toppings)

10–16 oz spring mix (or a mix of baby arugula and spinach)

1/2 cup pepitas/pumpkin seeds

1 shallot or 1/2 red onion, thinly sliced

1/2 cup dry cranberries

1/2 cup feta cheese, crumbled

2–4 avocados, cut into cubes or slices

other options:

fresh raspberries or strawberries

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Instructions

Make the Raspberry Vinaigrette.
Place the frozen raspberries in a saucepan and cook just until thawed. You don’t need to boil it or cook for long at all.
Press the raspberries through a fine mesh sieve to get rid of the seeds.
Place the seedless raspberry puree into a blender along with the olive oil, red wine vinegar, shallot, garlic, sugar (if using), salt, pepper. Blend until smooth.
Keep the raspberry vinaigrette refrigerated up to 5 days.
To assemble the salad, layer the spring mix in a large serving bowl. Add all the toppings – pepitas, shallot, dry cranberries, feta cheese and avocados. I also serve extra of all the toppings on the side and everyone can add more of anything that they like.
Drizzle the Raspberry Vinaigrette over the salad.

Notes

The raspberry vinaigrette will yield at least 2 cups. I usually make this for big family gatherings or when meal prepping.

Feel free to halve the recipe.

Find it online: https://www.olgasflavorfactory.com/recipes/ontheside/salads/raspberry-vinaigrette-salad/