“My husband Drew calls this the ‘Earthbound Farm Heritage Salad’,” says our co-founder, Myra Goodman, “because it combines the two crops that launched Earthbound Farm: raspberries and spring mix.”

The farm’s abundance of ripe, organic raspberries helped Myra learn to be a creative and improvisational cook when she and Drew were starting out 30 years ago. Myra still has a soft spot in her heart for them. “Those ruby berries were the first crop we ever grew, and they’ll always be one of my favorite fruits.”

Adding berries — or just about any favorite fruit — to salad is a great way to add a fresh, healthy accent and juicy-sweet flavor to your greens. Tie it all together with a berry-infused vinaigrette, and you could have a new salad favorite in your bowl.

We think of it as history we can eat. And it’s delicious!

Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette

From Straight from the Earth: Irresistible Vegan Recipes for Everyone
by Myra Goodman and Marea Goodman

Prep Time: 45m | Serves 4

Earthbound Farm’s first two crops — juicy organic raspberries and tender organic spring mix — come together beautifully in this delightful salad, perfectly complemented by creamy avocado, sweet and crunchy pecans, and a red-tinged raspberry-golden-balsamic vinaigrette. Easy, unique and delicious!


2 cups fresh raspberries
1/4 cup golden balsamic vinegar
1/3 cup extra-virgin olive oil
1/3 cup toasted pecan oil (or toasted walnut oil)
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper (to taste)

5 ounces Earthbound Farm Organic Spring Mix
1 ripe avocado (cut into bite-size pieces)
1/2 cup raw, unsalted pecans (toasted and coarsely chopped)


To make the vinaigrette: In a small bowl, combine 1/2 cup of the raspberries with the vinegar. Mash the berries with a fork until they have thoroughly blended with the vinegar. Allow them to sit for 20 to 30 minutes, then strain the mixture through a fine-mesh sieve, pressing with a fork to release all the juices. Discard the seeds. You should have approximately 1/3 cup vinegar.

Place the olive and pecan oils, mustard, salt, pepper and the raspberry vinegar in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.

To make the salad: Place the Spring Mix in a large bowl and toss with 1/2 cup of the dressing. Taste and add more if desired. Divide the greens among 4 salad plates and top each with some of the avocado, pecans and the remaining raspberries. Serve immediately.