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.
In a small bowl, combine olive oil, red wine vinegar, raspberry puree, shallots, kosher salt, and pepper. Set aside.
In a salad or mixing bowl, toss spinach, raspberries, radish, and nuts.
Drizzle with dressing and serve immediately.