Cranberry Walnut Salad with Raspberry Vinaigrette

Cranberry Walnut Salad with Raspberry Vinaigrette - My Cooking Spot-2

Hey there! Stephanie from Sustaining the Powers here again today. I may be crazy for writing this in Colorado, but as soon as Spring starts to roll around I start craving fresh greens and healthy salads. I would probably eat a different salad for lunch every single day if I could. (And by salad I mean a bowl of lettuce that’s totally covered in toppings. Possibly very close to the way I make a taco “salad.”)

Before we moved into our current house, the previous owners had planted some raspberry bushes in a corner of the yard. It was such a treat to have them start producing fruit just a few weeks after we moved into our new home. Each summer I pack up about half the harvest and store it away in our freezer for a cold, snowy winter day. It’s so refreshing to have summer berries to pull out and brighten your lunch. I think that’s why I love salads so much in the springtime.

Cranberry Walnut Salad with Raspberry Vinaigrette - My Cooking Spot-1

I try to keep my lunches healthy when I can, so this past week I have been using up some frozen fruits from my freezer and making different vinaigrettes. Vinaigrettes are a great way to add a ton of flavor to your lettuce without a whole bunch of extra calories like you would find in my favorite bacon ranch dressing. This raspberry vinaigrette has become a new favorite and I may have to buy some more frozen raspberries to keep my dressing bottle full.

Cranberry Walnut Salad with Raspberry Vinaigrette - My Cooking Spot-3

The rest of this salad has all of my go-to favorites – goat cheese, nuts, and dried cranberries. I’m a huge fan of mixing my veggies and fruits together, so my salad almost always has to have a handful or two of berries in it. Enjoy!

Cranberry Walnut Salad with Raspberry Vinaigrette - My Cooking Spot-4

What toppings do you always have to have in your salads?


Cranberry Walnut Salad with Raspberry Vinaigrette


    For each salad:
  • your favorite lettuce (I use 50/50 spring mix and spinach)
  • 1/8 cup walnuts, pecans, or slivered almonds
  • 1/8 cup crumbled goat cheese
  • 1/8 cup dried cranberries
  • For the vinaigrette (makes 6 servings):
  • 1/2 cup fresh or (defrosted) frozen raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • Pinch of salt
  • 1/4 cup vegetable oil


    For the dressing:
  1. In a blender or food processor, combine the ingredients for the vinaigrette.
  2. Run through a mesh strainer to remove the raspberry seeds. (optional)
  3. Makes 6 servings.
  4. Store in a mason jar in the fridge for up to a week.
  5. For each salad:
  6. Sprinkle goat cheese, nuts, and cranberries over the top of a medium bowl filled with lettuce.
  7. Pour dressing over the top.
  8. Enjoy!

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Stephanie first learned to cook as a young girl in her grandmother’s kitchen. As an Austin, Texas native, Tex-Mex cuisine, BBQ, and comfort food is in her blood. She loves to travel, and her favorite souvenir is picking up an authentic, local recipe, so her cooking has influences from all over the world. She’s passionate about making cooking accessible to everyone and helping you provide sustenance to your family. (Hence her blog name: Sustaining the Powers) She also loves hosting “framily” meals in her Denver, Colorado home. When she’s not in the kitchen, Stephanie is also a web developer, a geek, a foodie, a Whovian, a book-addict, and (more importantly) a disciple of Christ and a wife to Nick, the most amazing man she knows.

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