Chopped Salad with Raspberry Vinaigrette

I was sad when Elijah stopped taking naps. We were very lucky, however, to get FIVE YEARS of consistent naps out of him. When he stopped napping, that meant that I had to stop napping, too. So today, while Sammy is napping (lucky), Elijah and I are doing our usual afternoon Quiet Time. QT typically involves Elijah playing games on his computer, while I attempt to get work done. Have I mentioned that this boy loves to talk? And that it is really difficult to get work done when he is talk-talk-talking? And so I ask for your patience with this post, as I am not sure it will make much sense. I am typing while simultaneously trying to explain the difference between "mussels" and "muscles." 

I made this salad for a family meal a few weeks ago, and everyone particularly loved the dressing. It is incredible! I love it almost as much as I love napping. 

This recipe makes a very large batch, so cut back on ingredients if you want a smaller one.

Chopped Salad with Raspberry Vinaigrette

I bring this salad to almost every holiday meal. The dressing sends it over the edge into pure salad bliss.

Contributed by Megan Porta from

Published Apr 25, 2012

Serves: 12

Total time: 20 min



  • 12 cups assorted salad greens, rinsed and broken into small pieces
  • 1 cup pecans, candied and chopped
  • 1/2 cup dried cherries
  • 1 1/2 cups cherry tomatoes, halved
  • 2 avocados, peeled, pitted and chopped
  • 1/4 of a red onion, sliced
  • 1 cup feta cheese crumbles
  • 1/4 cup raspberry jam
  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • Salt and pepper, to taste
  1. In a large bowl, combine the greens, pecans, cherries, tomatoes, avocados, red onion and feta cheese. Toss.
  2. In a small bowl, whisk together the raspberry jam, red wine vinegar, olive oil, salt and pepper. Cover and refrigerate both bowls until ready to serve. Just before serving, pour the dressing into the salad bowl and toss until coated.