Raspberry and Spinach Salad with Honey Vinaigrette

Elenor Craig

This vibrant Raspberry and Spinach Salad with Honey Vinaigrette is a delightful balance of fresh, juicy raspberries, crisp spinach, and a perfectly balanced honey vinaigrette. The sweet and tangy flavors create a refreshing dish—perfect as a light main course or an elegant starter.

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings bowls

Calories 256 kcal

Equipment

Mixing bowl
Whisk
Salad tongs

Ingredients

For the Salad:

4 cups baby spinach fresh, organic if possible
1 cup fresh raspberries ripe and firm
¼ cup red onion thinly sliced
⅓ cup toasted almonds sliced
⅓ cup goat cheese crumbled

For the Honey Vinaigrette:

3 tablespoons olive oil extra virgin for best flavor
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt adjust to taste
¼ teaspoon freshly ground black pepper

Instructions

In a large mixing bowl, combine the baby spinach, raspberries, sliced red onion, toasted almonds, and crumbled goat cheese.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
Drizzle the honey vinaigrette over the salad and gently toss everything together to ensure even coating.
Serve immediately and enjoy the fresh, tangy sweetness of this refreshing salad.

Notes

For extra crunch, substitute almonds with walnuts or pecans.
Add grilled chicken or salmon for a heartier meal.
Refrigerate the vinaigrette separately if making ahead.

Nutrition

Calories: 256kcalCarbohydrates: 13gProtein: 7gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 9mgSodium: 254mgPotassium: 329mgFiber: 4gSugar: 7gVitamin A: 3020IUVitamin C: 17mgCalcium: 100mgIron: 2mg

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