Baby Greens with Fresh Raspberry Dressing

Raspberries have a short season and a tender skin, which is why they bruise so easily and turn to mush in the fridge after a few days. That fragility is actually useful here. Pureeing half a cup of them into the dressing means the sweetness and the color go straight into the oil and vinegar, so you never have to chop anything fussy. The whole berries you scatter on top are the ones that keep their shape and give you those little bursts of tartness between forkfuls.

I like to think of this as a salad built on contrast. The white wine vinegar is sharp, the raspberries are soft and sweet, and the pine nuts add a buttery, almost toasted note that rounds everything out. If you have a minute, toast the pine nuts in a dry pan over medium heat, shaking often, until they turn golden. They go from pale to brown very fast, so keep your eye on them and tip them onto a plate the moment they smell nutty.

A few things I have learned from making this more than once. Dress the greens just before serving, not an hour ahead, because baby greens wilt quickly once they are coated. Keep the dressing a little loose so it coats the leaves instead of pooling at the bottom of the bowl. And if your raspberries are very tart, a pinch more olive oil will soften the edge without making the dressing heavy.

Leftover raspberry dressing keeps for several days in a jar in the fridge. Shake it well before using, since the oil and puree will separate. It is lovely on a bowl of cold grains or spooned over grilled chicken or fish the next day.

For something to serve alongside, I usually reach for something simple and savory so the salad stays the bright, fresh part of the plate. A piece of roasted or pan-seared chicken works well, and so does a warm vegetable dish. If you want a fuller meal, the Pan Seared Lemon Rosemary Chicken pairs nicely with the sweet and sour dressing. For a lighter, make-ahead lunch, try packing the greens and dressing separately and adding the Golden Tofu and Chickpea Curry Bowl on the side. If you are in the mood for something richer on the side, the Creamy Mushroom Chicken Stroganoff is another savory option that keeps the salad feeling light by comparison.

Serve this salad right away, while the greens are still crisp and the berries are cold, and let people help themselves to extra raspberries from a small bowl at the table.