Happy Monday.

I know, I know. I’m using raspberries and they’re So not in season in October but I just had to toss ’em into this dish.  We had to say good-bye to fresh raspberries from the garden a few weeks ago but I thought we could all use a little sweetness to start the week off.

Plus, I found a bunch of fresh berries at the farmers market so I just had to stick ’em into this salad to squeeze out the last of summer, hehehe.

What summer foods are you missing the most? For me, it’s the luxury of traveling down to my family’s home on the shore and picking fresh basil, cucumbers and zucchini.

My buddy, Cali from Broccoli Cupcake and I got together last weekend in Baltimore and we thought it would be fun to share a fun recipe with y’all just in time for the cooler Autumn weather to kick in.  Cali whipped up a yummy new recipe for a Butternut Squash and Cilantro Quinoa Bowl, which I am totally making for my clients tomorrow night.

Actually, I’m thinking of tossing in some of that quinoa into the leftovers of this salad tonight.

lI made a huge batch of quinoa this weekend and I’m so excited to use it throughout the week- I simply store it in a large glass container on Sunday nights and then toss it into salads, stir-fries and tacos Monday thru Friday.

That’s what I’ve started doing with my clients lately, too. Making a nice big ol’ batch of quinoa or brown rice- then ploppin’ it into everything from morning porridge to smoothies.

Pretty fancy, eh?

It’s actually a great way to save money on take-out and meals throughout the week- I’ve got my mom hooked on the idea too. She’s Ziploc- bagged her way from Sunday thru Friday with grains.

Easy, peasy…

Because that’s what clean, healthy eating is all about.

Being prepared and stockin’ the fridge before the week gets hectic.

So, even though the summer days are long gone, I’m still sportin’ my fresh raspberries in this yummy salad and my fun lil’ flip-flops around Manhattan until my toes get chilly (I hope that’s not until late October).



Sweet n' Spicy Raspberry Salad with Honey Vinaigrette
Serves: 7
Gluten-Free and Vegetarian
Author: Amie Valpone
Recipe type: Entree



  1. Boil a large pot of water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Cut potatoes into quarters and place in a large bowl.
  2. Add remaining ingredients; gently toss to combine.
  3. Transfer to serving bowls; serve warm.
Nutrition Facts
Sweet n' Spicy Raspberry Salad with Honey Vinaigrette
Amount Per Serving (7 g)
Calories 142 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 100mg4%
Potassium 676mg19%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 3g3%
Protein 3g6%
Vitamin A 520IU10%
Vitamin C 25.7mg31%
Calcium 80mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Pingback: 16/365 Your Challenge: The Sweet and Spicy Raspberry Salad – Gluten Free | Inner Fit 365 Health Challenge
  2. 5 stars
    Your pictures are AMAZING! I adore raspberries and this salad is just awesome! We tend to make quinoa as we go but what a good idea to cook it in advance!