Raspberry Arugula Side Salad

⏲ ~17 min total · prep 13 · cook 4 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 5 oz baby arugula (about 6 cups)
• 1 cup fresh raspberries, divided
• 1/2 cup pecan halves
• 1 tbsp butter, melted
• 1 tbsp powdered erythritol, divided
• 2 oz goat cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt, plus black pepper to taste

Instructions

1. Toss the pecans with the melted butter and 2 tsp of the erythritol, then toast in a dry 10-inch skillet over medium-low, stirring, 4 to 5 minutes until fragrant and the coating turns glassy; slide onto a plate — they crisp as they cool.
2. Muddle 1/3 cup of the raspberries with the remaining erythritol and the salt in the bottom of a wide serving bowl until saucy.
3. Whisk in the vinegar and Dijon, then drizzle in the olive oil, whisking until the dressing thickens slightly and turns dusty pink.
4. Add the arugula and toss with tongs just until every leaf glistens.
5. Scatter the remaining 2/3 cup raspberries, the goat cheese, and the cooled pecans over the top.
6. Grind pepper over the salad and serve within 10 minutes, before the greens wilt.

Why this recipe works

• Dressing from the berries A third of the raspberries get muddled with erythritol and salt into the vinaigrette base. Real berry in the dressing ties the whole salad together.
• Candied pecans in a skillet Butter and a little erythritol coat the pecans, and 4 to 5 minutes of toasting turns the coating glassy. They crisp further as they cool.
• Goat cheese crumbles Two ounces of goat cheese adds the creamy contrast the peppery arugula wants. It softens slightly against the dressed leaves without disappearing.

Tips for making this recipe well

Cool the pecans first

Hot pecans wilt greens and soften cheese on contact. Let them sit on a plate while you build the dressing, which is the order the steps intend.

Salt the raspberries

Salt in the muddled berries sounds odd and works anyway. It rounds the sharp edges so the dressing tastes ripe rather than sour.

Dress at the last second

Toss until every leaf glistens and stop there. Dressed arugula holds its structure for about 10 minutes, which sets your serving window.

Whole berries on top

Keep the remaining raspberries whole for the top. They burst against the peppery leaves instead of dissolving into them.

Serving suggestions

This is the salad that earns its spot next to rich plates. The peppery arugula cuts through heavier mains, and at 6.0 net carbs it fits where a grain side would not. Build it in the wide bowl you muddled the berries in, so the pink dressing reaches everything. Scatter the whole raspberries, goat cheese, and cooled pecans over the top. Bring it to the table within 10 minutes, while the leaves still snap.

Storage and meal prep

This one does not keep as a finished dish. Store the parts separately: pecans in an airtight jar at room temperature, goat cheese covered in the fridge, and berries unwashed until use. The leftover vinaigrette keeps three to four days in a jar. Shake it before using, since the oil firms up when cold. Wash and dry the arugula only when a salad is imminent. Built and dressed greens do not survive the night.

Variations worth trying

• Strawberry version Sliced strawberries replace the raspberries by volume and go through the same muddling step. The dressing turns paler in the bowl.
• Nut swap Toasted walnuts or almonds work in place of pecans with the same butter coating. Keep the skillet at medium-low either way.
• Add protein Grilled chicken or salmon over the top turns the side into a main. Dress everything together at the end.

Frequently asked questions

Can I use frozen raspberries?

Thawed frozen berries work in the muddled dressing but release too much liquid for the topping. Use fresh for the whole berries, and frozen only in a pinch for the dressing itself.

Is there a substitute for erythritol?

Another granulated keto sweetener works, powdered first so it dissolves in the muddle. Avoid liquid sweeteners here, which thin the dressing.

Why toast the pecans at all?

Four to five minutes in the skillet wakes up their oils and sets the butter and erythritol glaze. Raw pecans taste flat against the sharp arugula.

Can I make the dressing ahead?

Yes, up to three or four days ahead, refrigerated in a jar. The muddled berry pulp settles, so shake hard and taste before dressing the greens.

What main dishes go with it?

Rich, fatty mains are the match. The arugula and vinegar reset the palate between forkfuls of roasted meats or cheesy dips, and at 6.0 net carbs it leaves room in the day's budget.

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