Title: Raspberry-Spinach Salad Recipe | Fresh, Sweet & Healthy Summer Salad
Description: Enjoy a refreshing Raspberry-Spinach Salad bursting with juicy berries, crisp greens, creamy cheese, and a tangy vinaigrette. A perfect healthy meal or side dish!
🌸 Introduction
Bright, colorful, and bursting with flavor — this Raspberry-Spinach Salad is summer in a bowl! The sweetness of juicy raspberries pairs perfectly with baby spinach, creamy feta, crunchy nuts, and a light homemade vinaigrette. Whether you’re looking for a quick lunch, a side dish for grilled meats, or a show-stopping salad for guests, this recipe is as beautiful as it is delicious.
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🧂 Ingredients
For the Salad:
5 cups fresh baby spinach, washed and dried
1 ½ cups fresh raspberries
½ cup crumbled feta cheese (or goat cheese)
½ cup candied pecans (or toasted almonds/walnuts)
½ small red onion, thinly sliced
½ avocado, sliced (optional for extra creaminess)
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar (or raspberry vinegar)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper, to taste
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👩🍳 Instructions
1. Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until smooth and glossy. Set aside.
2. Assemble the salad:
In a large bowl, combine spinach, raspberries, red onion, feta, and nuts.
3. Add the dressing:
Drizzle the vinaigrette over the salad just before serving. Toss gently to coat without crushing the raspberries.
4. Serve immediately:
Garnish with avocado slices or a few extra berries for a fresh finish.
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💡 Tips & Variations
Add protein: Grilled chicken, shrimp, or tofu make it a full meal.
Make it vegan: Use maple syrup instead of honey and skip the cheese or use vegan feta.
Crunchy twist: Swap nuts for roasted sunflower or pumpkin seeds.
Flavor boost: Add sliced strawberries or blueberries for a mixed-berry version.
🍽️ Serving Suggestions
Serve as a light main course or side dish for grilled salmon, chicken, or steak.
Perfect for picnics, brunches, or potlucks — it looks stunning on the table!
Pair with lemon water, iced tea, or a crisp white wine for a refreshing touch
🧊 Storage Tips
Keep dressing separate until ready to serve to prevent soggy leaves.
Store leftover salad (undressed) in an airtight container in the fridge for up to 1 day.
The vinaigrette can be refrigerated for up to 1 week — shake well before using.
❓ FAQ
Q: Can I use frozen raspberries?
A: It’s best to use fresh raspberries for texture, but thawed frozen ones can work in a pinch — just pat dry before adding.
Q: How long does the salad stay fresh?
A: Once dressed, it’s best enjoyed immediately. Undressed, it stays crisp for up to 24 hours.
Q: Can I prep this salad ahead of time?
A: Yes! Chop all ingredients and make the dressing a few hours in advance. Assemble just before serving.
Q: What cheese goes best?
A: Feta gives a tangy contrast, while goat cheese adds creaminess — both pair beautifully with raspberries.
💖 Conclusion
This Raspberry-Spinach Salad Recipe is the perfect balance of sweet, tangy, and crunchy — a salad that’s as refreshing as it is nutritious. Quick to prepare and bursting with color, it’s a must-try for any season. Whip it up, take a bite, and taste pure garden-fresh joy!