Sweet and Spicy Raspberry Salad with Honey Vinaigrette

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.

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