Sweet and Spicy Raspberry Salad with Honey Vinaigrette

Sweet and Spicy Raspberry Salad with Honey Vinaigrette
Amie Valpone

Ingredients

  • red potatoes
  • 1 Cup  fresh raspberries
  • 4 Cups  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

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.

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Directions

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.

Nutrition

Calories per serving:

342 calories

Dietary restrictions:

High Fiber, Low Fat Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

17%

Servings:

4
  • Fat 22g 34%
  • Carbs 273g 91%
  • Saturated 14g 68%
  • Fiber 42g 166%
  • Sugars 33g
  • Monounsaturated 3g
  • Polyunsaturated 4g
  • Protein 36g 71%
  • Sodium 895mg 37%
  • Calcium 485mg 48%
  • Magnesium 453mg 113%
  • Potassium 7,500mg 214%
  • Iron 17mg 96%
  • Zinc 7mg 46%
  • Phosphorus 1,082mg 155%
  • Vitamin A 585µg 65%
  • Vitamin C 200mg 333%
  • Thiamin (B1) 2mg 103%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 19mg 97%
  • Vitamin B6 3mg 157%
  • Folic Acid (B9) 405µg 101%
  • Vitamin E 2mg 12%
  • Vitamin K 381µg 476%
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