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Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette

Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette is a refreshing, crisp healthy salad for any time the craving strikes. Serve it alongside your main entrée or enjoy it for a light lunch.
Spring Green Salad with kiwi, raspberries, cucumbers, sprouts, pecans, and date-balsamic vinaigrette | theroastedroot.net #vegetarian #recipe #healthy

I wanted to name this post, “Basically a Really Rad Salad,” because what do you name a salad that is fairly theme-less, but…just…rad…?

I emailed my mother with a photograph of the salad, and said, “Muuuhzah, what in the haystack do you call this?” Her response: “Razmataz Salad.”

Thanks, mom.

We did a little back and forth via the emails. Short story longer: we ended up with…drumroll please… the exact title of this post.

Spring Green Salad with kiwi, raspberries, cucumbers, sprouts, pecans, and date-balsamic vinaigrette | theroastedroot.net #vegetarian #recipe #healthy

But this salad, though.

It’s spring-inspired with field greens, kiwi, and cucumber; summer-ish with raspberries; timeless with pecans, goat cheese, and date-balsamic vinaigrette. So I guess you could call this an In-Between Seasons Radness Salad. Plus, it’s a marvelous de-bloater, so there is that. In-Between Seasons De-Bloating Salad of Rad.  There we go.

What makes this salad so rad (in my humble opinion) is the combination of cooling cucumber with tart and snappy kiwi and raspberries, along with crunchy pecans, earthy sprouts, creamy goat cheese, tied together with the tangy-sweet date-balsamic dressing. It basically explodes in your mouth the best way a salad possibly can.

Spring Green Salad with kiwi, raspberries, cucumbers, sprouts, pecans, and date-balsamic vinaigrette | theroastedroot.net #vegetarian #recipe #healthy

I was inspired to make this salad after going to Outer Aisle in Murphys, CA over the weekend.

They’re quite literally a farm-to-table restaurant, as they use ingredients grown on their local farm to prepare their menu items. They have a pretty killer salad bar, complete with all sorts of fresh vegetable, fruit, nut, and seed options, as well as home-pickled veggies and homemade dressings.

When I went through their salad bar (you know, to offset all the wine and ice cream I had been consuming), I selected field greens, roasted red and golden beets, sauerkraut, pumpkin seeds, and a fruit medley of kiwi, apple, and blueberries. I always love adding fruit to salads for a pop of flavor, texture, and – do I daresay it? – moisture.

I could eat this type of all-the-things salad every single day. So I decided to pick up some farm fresh ingredients and make my own all-the-things adventure.

Spring Green Salad with kiwi, raspberries, cucumbers, sprouts, pecans, and date-balsamic vinaigrette | theroastedroot.net #vegetarian #recipe #healthy

This salad fills you up (provided you eat a lot of it) without making you feel bogged down or like you need a post-meal siesta. It’s got all the pep, all the rhythm, all the music, eat it for breakfast, kidding, not kidding, but seriously please do, you’ll thank yourself for it, don’t make this weekend a repeat of last weekend, just my two cents, I’ll stop projecting, over and out.

Get it!

Spring Green Salad with kiwi, raspberries, cucumbers, sprouts, pecans, and date-balsamic vinaigrette | theroastedroot.net #vegetarian #recipe #healthy

Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette

Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette is a celebration of produce in one delicious salad!
Prep Time: 20 minutes
Total Time: 20 minutes
2 Large Salads

Ingredients

  • 5 ounces spring greens or red leaf lettuce
  • 2 ounces alfalfa sprouts
  • ¼ cucumber, peeled and thinly sliced
  • ¼ small red onion, thinly sliced
  • 6 ounces raspberries
  • 2 kiwifruit, peeled and chopped
  • ¼ cup raw pecans, chopped
  • ¼ cup goat chevre, crumbled

Date Balsamic Vinaigrette

Instructions

  • Combine all the ingredients for the date-balsamic vinaigrette in a small blender. Blend until smooth. The dressing will be very thick - you can add a couple tablespoons of water if desired.
  • In a large salad bowl, combine all of the ingredients for the salad. Toss in desired amount of date-balsamic vinaigrette and serve!

Nutrition

Serving: 1Serving (of 2) - Calories: 475kcal - Carbohydrates: 26g - Protein: 10g - Fat: 38g - Fiber: 11g - Sugar: 11g
Course: Lifestyle
Cuisine: American
Keyword: goat cheese, kiwi, salad with raspberries, spring green salad, vegetarian salad recipe
Servings: 2 Large Salads
Calories: 475kcal
Author: Julia
Recipe Rating




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Joanne

Monday 1st of June 2015

I have a LOT of bloatedness that I need to...debloat. With at least five dishes of this salad. All that berry fruity vinaigretty flavor! I love.

Cathleen @ A Taste Of Madness

Saturday 30th of May 2015

I have been wanting to try a salad with kiwi in it for a while now, but I'm afraid it would be too adventurous for me! It's definitely on my to-do list!

Becky Winkler (A Calculated Whisk)

Saturday 30th of May 2015

Lol, mom language! Sometimes my mom asks me why I'm giving her the razamataz if I'm being super annoying about something (almost never happens).

The date balsamic vinaigrette sounds awesome!!

Sarah @ Making Thyme for Health

Friday 29th of May 2015

Ha! I love your mom's response! Why didn't you go with Razmataz?! ;)

Outer Aisle sounds amazing! I love adding fruit to salads too so all of these ingredients sound perfect to me. And that dressing is pretty much the best thing EVER!

I hope you have a wonderful weekend, lovely! xo

Medha @ Whisk & Shout

Friday 29th of May 2015

This looks awesome and I'm super intrigued by the Date-Balsamic vinagrette! Yum :)

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