Recipe: Salad with Raspberry Vinaigrette | Chris Kresser
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Recipe: Salad with Raspberry Vinaigrette


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raspberry vinaigrette salad, raspberry vinaigrette recipe
Raspberry vinaigrette takes your salad to a whole new level.

Try making this restaurant favorite at home!

Type of dish: Side Dish, Dressing, Salad
Equipment: Blender
Servings: Makes 6 to 8 servings


  • 3 oz raspberries (about 15 berries)
  • ¼ cup olive oil
  • 1 ½ TB balsamic vinegar
  • ¼ tsp dijon mustard or mustard powder
  • 2 tsp fresh thyme leaves
  • 8 cups mixed salad greens, such as arugula, spinach or lamb’s quarters, etc.
  • ½ cup or more toasted and crumbled pecans or walnuts (or substitute crispy, cooked bacon)
  • any other vegetables or salad toppings you’d like to add–we like shredded carrots and quartered hard boiled eggs


  1. To make the dressing, blend the raspberries, balsamic vinegar, and mustard in a blender (we like the Magic Bullet for this).
  2. Spoon the mixture from the blender into a small mixing bowl. Whisk in the olive oil, and finally mix in the thyme leaves.
  3. In a large salad bowl, toss your greens and nuts (or bacon pieces) with any other salad ingredients you want to include.
  4. Dress the salad with the dressing and serve.


  1. I would like to try this recipe. My husband likes salads and this might fit his taste. This is really simple to do. I will put some of my favorite ingredients to spice it up a little bit. Thanks a ton!

  2. That sounds DELIOIOUS!! I love raspberries, they are my favorite fruits! I can’t wait to try this recipe out.

  3. Just had to let you know, this was so easy to make and delicious. I used crispy baconon mine. Would recommend this option!

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