Raspberry Ricotta Salad with Lemon Vinaigrette (vegan)

Happy Monday! Or I’m hoping it’s a happy Monday. This isn’t the post I intended on sharing today but things don’t always go as planned. Right now it’s Sunday morning and I’m stuck in snowy Boulder. As beautiful as it is it’s crazy to believe it’s April 17th and there is this much snow! I was suppose to head home yesterday but hoping to get home today. Just in case I thought I should get this Meatless Monday post scheduled, since even if my flight is on time I won’t get back to my house until after 10pm and a long day. I’m about to go enjoy the spa to try to relax before heading to the airport so I thought this delicious salad was perfect!

It’s no secret that I love my salads, and I like them packed with flavor! A couple weeks ago I shared a new product love, Kite Hill dairy-free (vegan) Ricotta Cheese! I’m not as huge of cheese fan as the rest of my family, I swear my oldest daughter and husband can’t go a day without it, and they all have some seriously good taste when it comes to cheese. When I was vegan there was nothing really good for cheese options but I was ok without it. As I transitioned into a vegetarian lifestyle for medical reasons, and more “flexitarian” if I had to label it which I’m not a fan, I realized I like cheese but it doesn’t always like me. Not being able to eat soy cheese (eliminated soy for medical reasons) I wasn’t too bummed because I wasn’t a fan. One day I wanted cream cheese and I’ve had some dairy free versions but they weren’t the best. The first Kite Hill cheese I got was a Chive Cream Cheese and one word, delicious! I had planned to pick up some other cheeses but hadn’t gotten back to the store and we were going to be traveling. Well just my luck I got to try all of the Kite Hill Cheeses at Natural Products Expo West and instant LOVE! Yes forget the belly aches and tummy troubles that I would deal with I can totally get down with these delicious cheeses. Ok so I made my Lemon Ricotta Asparagus Pasta (dairy-free, vegan) and a couple days later decided I would eat the remaining ricotta in a salad and with that bloomed this new love! Fresh and flavorful Raspberry Ricotta Salad with a Lemon Vinaigrette! Wanting a lunch or dinner that is packed full of flavor and will satisfy you without feeling heavy, try this salad. It will not only be on repeat through the spring here but will be making appearances for picnics and dinners with friends and family because I know they will love it!

I hope you join Deborah and I for another fun and flavorful Meatless Monday! Link up with one of your meatless recipes below or check out what others are posting and hopefully get some inspiration for some delicious meatless eats to try!

Raspberry Ricotta Salad with Lemon Vinaigrette
Makes 1 serving, easily multiplied
3c spring mix, or baby spinach
1/2c fresh raspberries
2-3 TBSP ricotta (used Kite Hill dairy free, vegan, Ricotta)
few slices, thinly sliced red onion
1-2 TBSP chopped walnuts
1-2 tsp Lemon Dressing, below

Lemon Dressing
Enough for 3-4, or more servings
1 small organic lemon
1 TBSP extra virgin olive oil
sea salt and pepper, to taste
1 tsp honey or maple syrup

Prepare salad dressing. Zest lemon and add zest to a small glass jar or container with a lid. Add in juice from lemon, extra virgin olive oil, honey/maple syrup, and sea salt and pepper (adjust as needed). Shake to mix salad dressing together. In a large bowl toss together greens and a teaspoon of dressing. You won’t need a lot of dressing as you just want to lightly coat and not weigh down the greens, add more as needed and desired. Mix in onion slices, carefully mix in raspberries, walnuts, and ricotta or plate and top with the berries, nuts, and ricotta. Season with salt and pepper, or a little lemon zest if desired/to taste. Enjoy!
This Raspberry Ricotta Salad with Lemon Vinaigrette looks fresh and flavorful! #vegan #wholefood #MeatlessMonday Share on X

Sharing and spreading the Meatless Monday love I’m also linking up with The Fit Foodie Mama and Running on Happy!