Raspberry, Arugula and Pecan Salad with Raspberry Citrus Poppy Seed Dressing
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Recipe Intro From stemandspoon
This Raspberry, Arugula and Pecan Salad will add a vibrant pop of color and freshness to your holiday table! Plump Driscoll’s raspberries are tossed into the salad and add the perfect amount of sweetness to the creamy Raspberry Citrus Poppy Seed Dressing. This salad features a medley of delicious flavors that are fresh and festive!
A few tips for styling the salad: save some of the ingredients for the top of the salad and create an odd number of groups for each item (ex: 3 different bundles of raspberries or 5 small groups of pecans). Cutting ingredients into a couple of different shapes (like chopped cucumber and cucumber rounds) also adds interest.
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Recipe Card
Raspberry, Arugula and Pecan Salad
ingredients
- 6 ounces baby arugula
- 3/4 cup sliced red onion (rinsed and drained to mellow out the flavor)
- 2-3 Persian or mini cucumbers (chopped and/or cut into rounds)
- 8-10 ounces Driscoll's raspberries
- 1/2 cup toasted or candied pecans
- ½ - 1 cup blue cheese crumbles
Raspberry Citrus Poppy Seed Dressing
ingredients
- 1/2 cup Driscoll's raspberries
- 1 orange, juiced
- 1/2 cup avocado oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons poppy seeds
- 1-2 tablespoons heavy cream or coconut milk
- Salt, to taste
Method
Step 1
Add the salad ingredients to a large salad bowl (save a little bit of each item for styling the top of the salad later). Toss to combine.
Step 2
Make the dressing by adding all the ingredients except the cream and the poppy seeds to a large mason jar. Use an immersion blender to blend the dressing (this makes it extra creamy). Stir in the poppy seeds and cream, then add salt to taste.
Step 3
Style the salad by adding reserved raspberries, cucumbers and onion slices in small clusters on top. Add the pecans and blue cheese.
Step 4
Drizzle with the dressing or serve it alongside the salad.