Spring Raspberry Salad with Raspberry Dressing
This Spring Raspberry Salad pairs light mixed greens, crunchy snap peas, and hearty roasted carrots, with a bright raspberry vinaigrette that can be made with fresh or frozen raspberries. Welcome spring!
Gluten Free, Vegan, Grain Free, Nut Free, Egg Free, Soy Free
Spring is OFFICIALLY in the air here in New York… and I think it’s sticking around this time (please don’t jinx it, Chelsey!). With Mother’s Day this weekend (friendly reminder :)), I wanted to pop-in to share a delicious recipe that’s perfect as part of brunch, lunch, or even dinner. And it couldn’t be easier!
This recipe uses all in-season produce, thanks to my monthly produce box I receive from Cal-Organic Farms. My kind friends over at Cal-Organic Farms send me and some other health-minded food bloggers an awesome box of in-season produce to get creative with!
This doesn’t only help me get out of my usual veggie rut (I’m looking at you spinach and carrots!), but it’s so fun to see what my friends create with the same box of goodies!
May’s produce box came to our *new* apartment, so I was extra excited to get cooking. Since I’m still getting used to our new kitchen (that seems to be smaller than our last – womp, womp), I decided to keep it SIMPLE, but still delicious, with a great big SALAD!
Meet my Spring Raspberry Salad…
It was so fun to get out of my usual vinaigrette rut too and complement the delicious veggies and flavors I received in this month’s box!
[Tweet “Get out of your salad rut and try this Spring Raspberry Salad!”]
Here’s what I used in this Spring Raspberry Salad…
Arugula
My hubby LOVES arugula, so this green quickly became our green of choice over the past few years. It’s peppery, spicy, and pairs SO well with roasted veggies or fruit added to salads (helloooo this recipe!). Of course, you can substitute whatever green you have on hand, but I find arugula to be the perfect base here.
Nutritionally speaking, arugula is chock full of vitamins and minerals, like vitamins A, K and C, folate, calcium, iron, potassium, and magnesium. If you’re looking to switch up your typical salad base this spring, try arugula!!
Fennel
If you’re not familiar with fennel, it’s usually described as having a licorice-like flavor, which I personally LOVE! It’s a bulb vegetable with feathery leaves that look a bit like dill. Fennel seed (a spice) and bulb (the plant) has been shown to help digestion, but for those following a low fodmap protocol, be sure to limit your serving to 1/2 cup or less.
Fennel is also an excellent source of vitamin C and contains nearly 3 grams of fiber per cup!
Roasted Carrots
It’s no secret that I loooove roasted carrots, so I included the yellow bunch I received from Cal Organic Farms in this salad. Roasting veggies bring out their sweetness, so I think that roasted carrots taste like candy!
Yellow carrots are a potent source of xanthophykks and lutein, the pigments that provide positive effects for your eye health! Carrots are also a very good source of fiber to help keep you full (and regular!).
Snap Peas
I didn’t actually receive snap peas in this month’s produce box, but I had picked some up earlier and thought they would be a great addition for added crunch and even protein in this salad. Did you know that 1 cup of snap peas provide 3 grams each of protein and fiber? Such a yummy addition!
Raspberries
As you can see, this salad is CHOCK FULL of delicious and nutritious veggies! Then, I added a handful of raspberries AND raspberry vinaigrette that is OUT OF THIS WORLD! Talk about fruity flavor!Â
I love ALL berries, but raspberries (and blueberries) hold a special place in my taste buds. Aren’t they just so sweet?!Â
From a nutrition perspective, raspberries are a SUPERSTAR! One cup contains almost HALF of your daily vitamin C needs and 30% of your daily fiber needs (WOAH!), plus they’re LOADED with antioxidants.
I threw a handful of fresh raspberries in the salad, but I actually used frozen raspberries for the dressing (no need to “waste” fresh raspberries – I get it, they’re expensive! – when you’re blending them up!).
You may also enjoy these spring recipes:
- Spring Quinoa Stuffed Peppers (meat free)
- Meat-Free Spring RecipesÂ
- Spring Asparagus Pasta
- Spaghetti Squash Crusted Frittata
- Warm Mushroom and Green Bean Salad
This Spring Raspberry Salad is…
- Full of FLAVOR
- Made with in-season produce
- Easy to throw together
- A delicious way to eat more veggies
- Sweet, but also savory
- Food allergy friend
- And more!
Let’s get no-cook cookin’…
PrintSpring Raspberry Salad
- Yield: 2-4 servings 1x
Ingredients
For the dressing:
- 1/2 cup fresh or frozen and thawed raspberries
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1–2 tablespoons beet, pomegranate, or cherry juice
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
For the salad:
- 3 cups arugula, roughly chopped
- 1/2 cup sliced fennel
- 1/2 cup roasted carrots, chopped
- 1 cup snap peas, roughly chopped
- 1/2 cup fresh raspberries
- 1/2 tablespoon dried oregano
Instructions
- In a blender or food processor, add all ingredients for the dressing – raspberries, olive oil, apple cider vinegar, juice, salt and pepper. Blend until smooth. Note: You may need to add some additional liquid (juice or water) if using fresh raspberries. Set aside.
- To assemble the salad, combine all roughly chopped vegetables. Toss in the dressing until vegetables are evenly coated with dressing. Then add the fresh raspberries and oregano and gently toss just prior to serving. Enjoy immediately! 🙂
Don’t forget to PIN this Spring Raspberry Salad…
I hope you enjoy this Spring Raspberry Salad as much as we did! 🙂
Tell me: What’s your favorite spring veggie?Â
XO
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I love combining fruit and veggies! This salad looks so fresh and delicious!