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Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette Recipe


Rasberry Salad

My husband, Drew, calls this the “Earthbound Farm Heritage Salad” because it combines both crops that launched Earthbound Farm: raspberries and spring mix. These two ingredients come together beautifully in this delightful salad, and they are perfectly complemented by creamy avocado, sweet, crunchy pecans, and a red-tinged raspberry-golden balsamic vinaigrette. The special vinegar is made by mixing some raspberries with vinegar, letting it sit, and then straining it. Easy, unique, and delicious! — Myra Goodman


For the vinaigrette

  • 2 Cups raspberries
  • 1/3 Cup extra-virgin olive oil
  • 1/3 Cup toasted pecan oil or toasted walnut oil
  • 1 Teaspoon Dijon mustard
  • Freshly ground black pepper
  • ½ tsp salt
  • 1/4 Cup golden balsamic vinegar

For the salad

  • 5 Ounces spring mix
  • 1/2 Cup raw, unsalted pecans, toasted and coarsely chopped
  • 1 ripe avocado, cut into bite-size pieces


For the vinaigrette

In a small bowl, combine ½ cup of the raspberries with the vinegar.

Mash the berries with a fork until they have thoroughly blended with the vinegar. Allow them to sit for 20 to 30 minutes, and then strain the mixture through a fine-mesh sieve, pressing with a fork to release all the juices. Discard the seeds. You should have approximately 1/3 cup vinegar.

Place the olive and pecan oils, mustard, salt, pepper, and the raspberry vinegar in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.

For the salad

Toss the spring mix with ½ cup of the dressing. Taste and add more if desired. Divide the greens among four salad plates and top each serving with some of the avocado, pecans, and the remaining raspberries.