Raspberry Salad Recipe

Enjoy the tart, sweet flavor of fresh raspberries in this crave worthy Raspberry Salad Recipe! It’s packed with baby greens, creamy feta cheese and crunchy walnuts, and it’s tossed in a sweet, tangy dressing. Baby greens salad with raspberries is crisp, refreshing and packed with sweet and savory flavor. The walnuts and dressing may be prepped up to a few days in advance to make this recipe go even more quickly on busy nights. It makes a great summer salad or side dish!

Author: Flavor the Moments

Category: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 145 kcal per serving

Ingredients

6 tablespoons - extra virgin olive oil
3 tablespoons - raspberry vinegar
1 tbsp - pure maple syrup
½ cup - walnut pieces
1 tsp - dijon mustard
5 ounces - baby greens spring mix
½ tsp - sea salt
1 cup - fresh raspberries
¼ tsp - black pepper
½ cup - feta cheese
⅓ cup - dried cranberries

Instructions

Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes until golden brown and fragrant. Remove from heat and cool.
Place the baby greens, raspberries, feta cheese, cranberries and walnuts in a large bowl.
Place the olive oil, vinegar, maple syrup, dijon mustard, salt and pepper in a jar and secure the lid. Shake vigorously until emulsified, then taste and adjust the seasoning as necessary.
Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy!