Sweet and Spicy Raspberry Salad with Honey Vinaigrette

Sweet and Spicy Raspberry Salad with Honey Vinaigrette
Amie Valpone


  • 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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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.


Calories per serving:

338 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:



  • Fat 22g 33%
  • Carbs 270g 90%
  • Saturated 13g 66%
  • Fiber 39g 157%
  • Sugars 33g
  • Monounsaturated 3g
  • Polyunsaturated 4g
  • Protein 35g 70%
  • Sodium 894mg 37%
  • Calcium 386mg 39%
  • Magnesium 427mg 107%
  • Potassium 7,436mg 212%
  • Iron 16mg 87%
  • Zinc 7mg 45%
  • Phosphorus 1,077mg 154%
  • Vitamin A 568µg 63%
  • Vitamin C 198mg 330%
  • Thiamin (B1) 2mg 100%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 19mg 95%
  • Vitamin B6 3mg 149%
  • Folic Acid (B9) 389µg 97%
  • Vitamin E 2mg 10%
  • Vitamin K 278µg 348%
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