5 ratings

Sweet and Spicy Raspberry Salad with Honey Vinaigrette


Sweet and Spicy Raspberry Salad with Honey Vinaigrette

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.


  • 4 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


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.