Fall Baked Chicken Salad with a Raspberry Dressing
Fall Baked Salad with a Raspberry Dressing is a delicious one tray bake recipe that celebrates the coziness of fall.
Fall Baked Chicken Salad with Raspberry-Miso Vinaigrette!
This is *the* salad your Thanksgiving table has been waiting for.
A warm, oven-baked masterpiece topped with a bold and unexpected raspberry-miso vinaigrette that will leave your taste buds dancing.
Thinly sliced kabocha squash and carrots roast to perfection, their edges caramelizing into a crispy, sweet symphony of flavor. They bring the warmth, the crunch, and the comfort of fall to every bite.
But the real star of this dish is our sweet California Giant Raspberries, blended with creamy white miso to create a tangy, umami-rich vinaigrette that coats every leaf and vegetable.
It’s a surprising flavor combo—bright, earthy, and impossibly addictive.
Fresh California Giant Raspberries elevate the dressing to a whole new level, while the miso gives it that savory depth you didn’t know you needed.
And that *color*! A vibrant, showstopping pink that looks just as good as it tastes…all thanks to the raspberries.
And you know we love our protein over here, so in goes tender, juicy rotisserie chicken to round it out. It’s the perfect balance of sweet, savory, and satisfying.
Enjoy!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Fall Baked Salad with a Raspberry-Miso Vinaigrette
Serves 2
For the Raspberry Miso Vinaigrette:
1/2 cup California Giant Raspberries
2 tbsp olive oil
1/2 tablespoon white miso paste
2 tsp lime or lemon juice
Splash of water
pinch of sea salt
For the Baked Salad:
3/4 cup kabocha squash, thinly sliced lengthwise
3 small carrots, cut in half lengthwise
1/2 cup radicchio, roughly chopped
1 bunch of kale, stems removed and roughly chopped
1 shallot, cut into thin rings
1 tbsp olive oil
Sea salt
Salad Toppings:
1/2 cup mixed California Giant Berries - strawberries, raspberries, blackberries
1/4 cup toasted pistachios, roughly chopped
1 & 1/2 cups rotisserie shredded chicken
Start by preheating the oven to 420F. On a parchment paper lined baking tray, add all the ingredients for the baked salad on the tray. Drizzle the olive oil on top and add sea salt. Mix well until everything is coated. Pop into the oven to cook for about 15 minutes. Remove from the oven when the squash and kale are tender.
While the veggies cook, make the salad dressing by placing all the ingredients into a blender and blend until smooth and creamy. Pour into a bowl and set aside.
Once the veggies have cooked, add them onto a large serving plate, toss in the shredded chicken, fresh mixed berries and pistachios. Drizzle some of the salad dressing on top and mix well. Serve and enjoy!