Serve up this fresh Spring Salad with Raspberry Vinaigrette. The big debate: Are you for fruit on a salad or against it? I am ALL about adding fruit to salad. I love that little sweet bite. While I know some others who are completely against it, arguing otherwise.
Why not get fruits and vegetables in all in one shot? Salads don’t have to be boring. Someone recently said to me, “Since you are a Registered Dietitian, you’re probably going to tell me to eat more salads right”? As a Registered Dietitian, I’ll encourage you to eat more fruits and vegetables, that may be in the form of salad, but in other ways as well. The problem is “salad” sounds so boring. Unfortunately, most often the first thought of salad is the boring romaine lettuce, tomatoes, and maybe a few slices of cucumber.
The key to building a delicious salad is variety. Don’t get stuck with the same combination. Try adding different textures. I like to add roasted vegetables on top of a bed of greens to add an extra pop of flavor. Every week I roast a large tray of vegetables. Throughout the week they get tossed on salads, mixed into a stir fry or scrambled with eggs. That one meal prep solution has been a weekly staple for me.
I had the most delicious raspberry vinaigrette at a restaurant and I recreated my version for this salad. The sweetness naturally comes from fresh raspberries and balanced with white wine vinegar. Salad dressings are surprisingly very easy to make. This dressing can last for about a week in the refrigerator. Just give it a gentle shake before using.
Spring Salad with Raspberry Vinaigrette
- Yield: 2
- 4 cups arugula
- 1/2 cup roasted asparagus, chopped
- 1/2 cup raspberries
- 1/4 cup red onion, thinly sliced
- 2 ounces almonds, chopped
- 2 ounces goat (or feta cheese), crumbled
- For the dressing: (makes about 3/4 cup)
- 1/4 cup fresh raspberries
- 1/4 cup white wine vinegar
- 1 small shallot, finely chopped
- 1/2 cup olive oil
- Salt and ground pepper, to taste
- On two plates, layer the arugula, asparagus, raspberries, red onion, almonds, and goat cheese.
- For the dressing: Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Store extra dressing the in the refrigerator for up to a week.
- Drizzle salads with dressing.
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This is such a beautiful salad! I love the addition of roasted asparagus. You are so right, too…weekly veggie roasting is a life saver!
Seriously, such a time saver for the week too!
I just love this salad, I mean that salad dressing is such a pretty color! I will have to make it for my boys. 🙂
Let me know how you like it 🙂
WE have a mulberry tree, so every year there are 2-3 months of excellent berries. We also make “mulberry slurry” (no sugar needed) with the extras, so dressings can be made ftom the slurry thruout the year. We also put slurry on pork roast, over a brick of cheese on an appetizer board or over gelato.
This recipe would be delicious with mulberries! I love all your creative ways to use them.