Sweet And Spicy Raspberry Salad With Honey Vinaigrette

Sweet And Spicy Raspberry Salad With Honey Vinaigrette
2.8 from 5 ratings
I know, I know. I’m using raspberries and they’re so not in season in October but I just had to toss them into this dish. We had to say goodbye to fresh raspberries from the garden a few weeks ago, but I thought we could all use a little sweetness to start the week off. See all salad recipes.
Servings
4
servings
Ingredients
  • 4 red potatoes
  • 1 cup fresh raspberries
  • 4 cup loosely packed mixed leafy greens, such as spinach or arugula
  • 1/2 cup snap peas
  • 1/2 large red onion, sliced thinly
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon honey
  • 1 tablespoon finely chopped sage
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
Directions
  1. Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender, about 20 minutes. Remove from the heat, drain, and run under cool water for 1 minute. Cut the potatoes into quarters and place in a large bowl. Add the remaining ingredients and gently toss to combine. Transfer to serving bowls and serve warm.