Bright, fresh, and bursting with flavor, this California Salad with Raspberry Vinaigrette Dressing is a vibrant celebration of textures and tastes. Crisp greens mingle with juicy berries, crunchy nuts, and creamy cheese, all brought together by a tangy-sweet raspberry vinaigrette. In just 10 minutes, you can create a dish that’s as nourishing as it is delicious, perfect for a quick lunch or a light dinner.
Every bite offers a delightful balance of sweet and savory, with the dressing’s zesty pop elevating the salad’s natural freshness. Packed with vitamins and antioxidants, it’s a guilt-free way to indulge in something truly satisfying. Whether you’re craving a refreshing meal or impressing guests, this salad is a showstopper that’s as easy as it is irresistible.
Fresh and Flavorful Ingredients
- 5 ounces mixed baby salad greens (1 bag, pre-washed for convenience)
- 1 cup grape tomatoes (halved for easier eating, if preferred)
- 2 Tablespoons Gorgonzola cheese (substitute with feta or blue cheese for a different flavor)
- 2 Tablespoons candied pecan pieces (toasted walnuts or almonds work as a substitute)
- ¼ cup olive oil (extra virgin recommended for best flavor)
- 10 ounces seedless raspberry jam (1 jar, or substitute with strawberry jam for a twist)
- 1 cup seasoned rice vinegar (apple cider vinegar can be used as an alternative)
Simple Step-by-Step Instructions
- Prepare the salad base: In a large bowl, toss together the mixed baby salad greens, grape tomatoes, Gorgonzola cheese, and candied pecan pieces. Set aside.
- Make the dressing: In a blender or food processor, combine the olive oil, raspberry jam, and seasoned rice vinegar. Blend until smooth and fully combined (about 30 seconds).
- Assemble and serve: Drizzle the desired amount of dressing over the salad. Toss gently to coat evenly. Serve immediately for the freshest taste. Store any leftover dressing in an airtight container in the fridge for up to a week.
Perfect Pairings: Sauce and Topping Ideas
While the raspberry vinaigrette is a star on its own, you can elevate your California Salad with a few extra touches. Try adding a drizzle of balsamic glaze for a tangy contrast or sprinkle some crumbled goat cheese for a creamy twist. For a crunchier texture, swap candied pecans for toasted almonds or sunflower seeds. Feeling adventurous? Add a handful of fresh berries like strawberries or blueberries for a burst of sweetness.
Serve It Right: Presentation and Pairings
This salad shines when served fresh and vibrant. For a stunning presentation, arrange the greens in a large bowl, scatter the tomatoes and pecans evenly, and finish with a light sprinkle of Gorgonzola. Pair it with grilled chicken or shrimp for a heartier meal, or serve alongside a crusty baguette for a light lunch. Pro tip: Toss the salad with just enough dressing to coat the leaves—this keeps it crisp and prevents sogginess.
Make It Ahead: Storage and Dressing Tips
If you’re prepping in advance, store the salad greens, tomatoes, and pecans separately in airtight containers to maintain freshness. The raspberry vinaigrette can be made ahead and stored in the fridge for up to 5 days—just give it a quick shake or stir before using. Avoid dressing the salad until you’re ready to serve to keep the greens from wilting.
Mix It Up: Recipe Variations
This recipe is incredibly versatile! Swap out Gorgonzola for feta or blue cheese if you prefer a different flavor profile. For a nut-free option, replace the pecans with roasted chickpeas or croutons. If you’re watching your sugar intake, use a sugar-free raspberry jam or reduce the amount to suit your taste. Experiment and make it your own!
Quick Tips for Busy Cooks
Short on time? Use pre-washed salad greens and pre-chopped candied pecans to cut down on prep. The dressing comes together in just minutes—blend it while your salad ingredients are being prepped. If you’re doubling the recipe for a crowd, make the dressing in advance and store it in a mason jar for easy pouring. Efficiency never tasted so good!
California Salad with Raspberry Vinaigrette Dressing Recipe
Ingredients
Salad
- 5 ounces mixed baby salad greens 1 bag
- 1 cup grape tomatoes
- 2 Tablespoons Gorgonzola Cheese
- 2 Tablespoons candied pecan pieces
Dressing
- ¼ cup olive oil
- 10 ounces seedless raspberry jam 1 jar
- 1 cup seasoned rice vinegar
Instructions
- Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
- Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
- Pour desired amount over the salad and serve while it’s fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).