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Robin Ward

🫐 Mixed Berry Spinach Salad with Raspberry Vinaigrette — Fresh, Sweet & So Easy!

Power berry spinach salad with sweet berries, baby spinach, toasted almonds, creamy feta, and tangy raspberry vinaigrette—healthy & easy!
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Prep Time 15 minutes
Total Time 15 minutes
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the salad:
  • 8 oz. bag fresh baby spinach
  • ½ cup fresh raspberries
  • ½ cup fresh blueberries
  • ¼ cup thinly sliced red onions
  • ⅓ cup sliced almonds, toasted
For the raspberry vinaigrette:
  • ¼ (plus 1 Tbsp) cup extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 Tbsp chopped fresh basil
  • 2 tsp brown sugar or honey
  • ½ tsp Dijon mustard
  • 1 large garlic clove
  • ½ cup fresh raspberries
  • Kosher salt and black pepper, to taste

Equipment

  • mini food processor or blender

Method
 

  1. Prepare the vinaigrette: Combine olive oil, apple cider vinegar, basil, brown sugar, Dijon mustard, garlic, and fresh raspberries in a bowl of a food-processor. Season with salt and pepper, to taste. Pulse until smooth.
  2. Prepare the salad: Put the spinach in a large serving bowl and top with the raspberries, blueberries, red onions, feta, and almonds. Drizzle with the vinaigrette. Serve immediately.

Notes

 

Substitute: Substitute apple cider vinegar with red wine vinegar or raspberry vinegar.
Vinaigrette: If the vinaigrette is too thick, add 1 tablespoon of olive oil to thin out. Leftover vinaigrette can be stored for up to a week in the fridge.