Raspberry Vinaigrette Salad

This is a mix-and-match template recipe to create your own raspberry vinaigrette salad with what you have on hand. The staples are simple: greens, fresh fruit, nuts, and cheese. Drizzle it all with a creamy homemade raspberry vinaigrette and enjoy. Some favorite combos here include arugula, pecans, berries, and goat cheese. Fresh figs with spinach, walnuts, and blue cheese is also delicious.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

2 ounces greens of choice (such as spinach, arugula, spring mix)
3/4 cup fruit of choice (such as berries, figs, pears)
1/4 cup nuts of choice (such as pecans, walnuts, or slivered almonds)
1 ounce cheese of choice (such as goat cheese, blue cheese, or feta) Raspberry Vinaigrette
1/2 cup fresh or frozen raspberries
3 tablespoons safflower oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1/8 teaspoon salt

Instructions

Step 1: Place the raspberries in a wire strainer and press them with a fork to release the juice, and not the seeds. Press the raspberries very well (repeatedly) to remove every little bit of juice. Discard the seeds. Note: straining the raspberries is optional, but does yield a less tart and creamier dressing.
Step 2: Blend the raspberry juice (or whole raspberries if skipping Step 1) and the remaining vinaigrette ingredients with an immersion blender or food processor until very smooth. Refrigerate until ready to use.
Step 3: Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the nuts to a bowl.
Serve: Assemble the salad by combining the greens, fruit, toasted nuts, and crumbled cheese. Drizzle with the vinaigrette, to taste. Enjoy.

Nutrition

Serves 2
Calories Per Serving: 330			DAILY VALUE %
Total Fat 30g	46%	Protein 6g	12%
Total Carbohydrate 13g	4%	Net Carbohydrate 8g
Fiber 5g	21%	Potassium 222mg	6%
Vitamin A	6%	Vitamin C	34%
Calcium	18%	Iron	9%

Nutritional information is for 1 serving, equally divided with the vinaigrette. Calculated using raspberries, arugula, and goat cheese.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This is a mix-and-match template recipe to create your own raspberry vinaigrette salad with what you have on hand. The staples are simple: greens, fresh fruit, nuts, and cheese. Drizzle it all with a creamy homemade raspberry vinaigrette and enjoy. Some favorite combos here include arugula, pecans, berries, and goat cheese.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

2 ounces greens of choice (such as spinach, arugula, spring mix)
3/4 cup berries of choice
1/4 cup nuts of choice (such as pecans, walnuts, or slivered almonds)
1 ounce cheese of choice (such as goat cheese, blue cheese, or feta) Raspberry Vinaigrette
1/2 cup fresh or frozen raspberries
3 tablespoons safflower oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
1/8 teaspoon salt

Instructions

Step 1: Place the raspberries in a wire strainer and press them with a fork to release the juice, and not the seeds. Press the raspberries very well (repeatedly) to remove every little bit of juice. Discard the seeds. Note: straining the raspberries is optional, but does yield a less tart and creamier dressing.
Step 2: Blend the raspberry juice (or whole raspberries if skipping Step 1) and the remaining vinaigrette ingredients with an immersion blender or food processor until very smooth. Refrigerate until ready to use.
Step 3: Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the nuts to a bowl.
Serve: Assemble the salad by combining the greens, fruit, toasted nuts, and crumbled cheese. Drizzle with the vinaigrette, to taste. Enjoy.

Nutrition

Serves 2
Calories Per Serving: 325			DAILY VALUE %
Total Fat 30g	46%	Protein 6g	12%
Total Carbohydrate 12g	4%	Net Carbohydrate 7g
Fiber 5g	21%	Potassium 221mg	6%
Vitamin A	6%	Vitamin C	34%
Calcium	17%	Iron	9%

Nutritional information is for 1 serving, equally divided with the vinaigrette. Calculated using raspberries, arugula, and goat cheese.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This is a mix-and-match template recipe to create your own raspberry vinaigrette salad with what you have on hand. The staples are simple: greens, fresh fruit, nuts, and optional cheese. Drizzle it all with a creamy homemade raspberry vinaigrette and enjoy. Some favorite combos here include arugula, pecans, and berries. Fresh figs with spinach and walnuts is also delicious.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

2 ounces greens of choice (such as spinach, arugula, spring mix)
3/4 cup fruit of choice (such as berries, figs, pears)
1/4 cup nuts of choice (such as pecans, walnuts, or slivered almonds)
1 ounce nut-based cheese of choice, crumbled (optional, Note 1) Raspberry Vinaigrette
1/2 cup fresh or frozen raspberries
3 tablespoons safflower oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1/8 teaspoon salt

Instructions

Step 1: Place the raspberries in a wire strainer and press them with a fork to release the juice, and not the seeds. Press the raspberries very well (repeatedly) to remove every little bit of juice. Discard the seeds. Note: straining the raspberries is optional, but does yield a less tart and creamier dressing.
Step 2: Blend the raspberry juice (or whole raspberries if skipping Step 1) and the remaining vinaigrette ingredients with an immersion blender or food processor until very smooth. Refrigerate until ready to use.
Step 3: Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the nuts to a bowl.
Serve: Assemble the salad by combining the greens, fruit, toasted nuts, and crumbled cheese. Drizzle with the vinaigrette, to taste. Enjoy.

Recipe Notes

Note 1: Homemade paleo-friendly cheese options include Vegan Almond Ricotta and Soft Cashew Cheese. Avoid using starch-based shredded cheese alternatives, as they do not taste as good in this. If you'd rather not use any cheese substitute, try sprinkling in some raw pumpkin seeds for more flavor.

Nutrition

Serves 2
Calories Per Serving: 325			DAILY VALUE %
Total Fat 30g	46%	Protein 5g	11%
Total Carbohydrate 13g	4%	Net Carbohydrate 8g
Fiber 5g	21%	Potassium 222mg	6%
Vitamin A	4%	Vitamin C	33%
Calcium	17%	Iron	9%

Nutritional information is for 1 serving, equally divided with the vinaigrette. Calculated using raspberries, arugula, and Kite Hill Ricotta.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This is a mix-and-match template recipe to create your own raspberry vinaigrette salad with what you have on hand. The staples are simple: greens, fresh fruit, nuts, and optional vegan cheese. Drizzle it all with a creamy homemade raspberry vinaigrette and enjoy. Some favorite combos here include arugula, pecans, and berries. Fresh figs with spinach and walnuts is also delicious.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

2 ounces greens of choice (such as spinach, arugula, spring mix)
3/4 cup fruit of choice (such as berries, figs, pears)
1/4 cup nuts of choice (such as pecans, walnuts, or slivered almonds)
1 ounce vegan cheese of choice, crumbled (optional, Note 1) Raspberry Vinaigrette
1/2 cup fresh or frozen raspberries
3 tablespoons safflower oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon maple syrup
1/8 teaspoon salt

Instructions

Step 1: Place the raspberries in a wire strainer and press them with a fork to release the juice, and not the seeds. Press the raspberries very well (repeatedly) to remove every little bit of juice. Discard the seeds. Note: straining the raspberries is optional, but does yield a less tart and creamier dressing.
Step 2: Blend the raspberry juice (or whole raspberries if skipping Step 1) and the remaining vinaigrette ingredients with an immersion blender or food processor until very smooth. Refrigerate until ready to use.
Step 3: Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the nuts to a bowl.
Serve: Assemble the salad by combining the greens, fruit, toasted nuts, and crumbled cheese. Drizzle with the vinaigrette, to taste. Enjoy.

Recipe Notes

Note 1: Homemade vegan-friendly cheese options include Vegan Almond Ricotta and Soft Cashew Cheese. Avoid using starch-based shredded cheese alternatives, as they do not taste as good in this. If you'd rather not use any cheese substitute, try sprinkling in some raw pumpkin seeds for more flavor.

Nutrition

Serves 2
Calories Per Serving: 325			DAILY VALUE %
Total Fat 30g	46%	Protein 5g	11%
Total Carbohydrate 13g	4%	Net Carbohydrate 8g
Fiber 5g	21%	Potassium 221mg	6%
Vitamin A	4%	Vitamin C	33%
Calcium	17%	Iron	9%

Nutritional information is for 1 serving, equally divided with the vinaigrette. Calculated using raspberries, arugula, and Kite Hill Ricotta.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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