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: Tree 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 small bowl, combine olive oil, red wine vinegar, raspberry puree, shallots, kosher salt, and pepper. Set aside.

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

  3. Drizzle with dressing and serve immediately.