Spring Salad with Raspberry Vinaigrette
Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Salads, Seasonal, Side Dishes, Spring, Vegetarian, Vegetarian / / 6 COMMENTS

Serve up this fresh Spring Salad with Raspberry Vinaigrette. Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_KitchenThe 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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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 via RDelicious Kitchen @RD_Kitchen

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Spring Salad with Raspberry Vinaigrette on a white plate

Spring Salad with Raspberry Vinaigrette

  • Author: Julie @ RDelicious Kitchen
  • 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


  1. On two plates, layer the arugula, asparagus, raspberries, red onion, almonds, and goat cheese.
  2. 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.
  3. Drizzle salads with dressing.

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RDelicious Kitchen @RD_Kitchen

Pin this recipe for later!Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen



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