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Spring Salad with Raspberry Vinaigrette on a white plate

Spring Salad with Raspberry Vinaigrette

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 1x


  • 4 cups arugula
  • 1/2 cup roasted asparagus, chopped
  • 1/2 cup raspberries
  • 1/4 cup red onion, thinly sliced
  • 2 ounces almonds, chopped
  • 2 ounces goat (or feta cheese), crumbled
  • For the dressing: (makes about 3/4 cup)
  • 1/4 cup fresh raspberries
  • 1/4 cup white wine vinegar
  • 1 small shallot, finely chopped
  • 1/2 cup olive oil
  • Salt and ground pepper, to taste


  1. On two plates, layer the arugula, asparagus, raspberries, red onion, almonds, and goat cheese.
  2. For the dressing: Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Store extra dressing the in the refrigerator for up to a week.
  3. Drizzle salads with dressing.

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