Raspberry Spinach Salad


Raspberry Spinach Salad

This nutrient-packed salad with spinach and raspberries is topped with crunchy nuts and tossed with a homemade sweet and tangy raspberry vinaigrette. It’s my favorite summer salad, and it pairs really well with my Eggless Quiche and Avocado Cucumber Gazpacho. I often make extra dressing and save it in a mason jar to use with other salads for the next couple of days.

  • Prep Time: 5 minutes
  • Allergens: Nuts
  • Servings: 4



  • 4 cups baby spinach
  • 1 cup raspberries
  • 1/2 radish (thinly sliced)
  • 1/2 cup pecans or walnuts (lightly toasted, roughly chopped)


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons raspberry puree
  • 1 tablespoon shallots (very finely minced)
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper (to taste)


  1. In a small bowl, combine olive oil, red wine vinegar, raspberry puree, shallots, kosher salt, and pepper. Set aside.

  2. In a salad or mixing bowl, toss spinach, raspberries, radish, and nuts.

  3. Drizzle with dressing and serve immediately.