Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375°).

For vinaigrette, place olive oil, ¼ cup raspberries, red wine vinegar, shallot, salt, and ¼ teaspoon pepper in a food processor or blender. Cover and process or blend until well combined; set aside.

Grill peaches, cut sides down, 6 to 10 minutes or until softened and slightly charred, turning halfway through. Remove from grill; cool slightly.

To serve, toss together kale and spring mix in large bowl. Arrange lettuce mixture, grilled peaches, strawberries, remaining ½ cup raspberries, blackberries, and goat cheese on large serving platter. Sprinkle with pecans. Garnish with additional pepper, if desired. Serve with raspberry vinaigrette.