Power salad loaded with delicious sweet berries, baby spinach, sliced almonds, and crumbles of feta. Then tossed with homemade sweet and tangy raspberry vinaigrette!
There is NO doubt I LOVE a good salad! It’s probably one of my most favorite recipes to make and eat. With the weather warming up, lighter, and brighter meals is all I crave. Plus salads don’t require much, just fresh veggies or fruit, good stinkin’ dressing and you’re all set! This salad is just that. Loaded with ton of fresh berry flavor, spinach leaves, salty feta, and crunchy almond slices. Then tossed with homemade sweet and tangy raspberry vinaigrette, which is a super similar version of my favorite Raspberry Basil Garlic Vinaigrette.
I wanted to share this Very Berry Spinach Salad recipe just in time for Easter! It’s everything you possibly want in a spring-y salad. Bright fresh berries tossed with baby spinach and flavor packed 5 minute dressing.
It’s a piece of cake to make. You want to start off with the salad dressing. It’s made with ingredients like fresh raspberries, basil, garlic and raspberry vinegar. You will need a food processor or a blender. Throw everything in, pulse couple times, and you’re done. The dressing is a perfect combo of sweet and tangy. You can make it up to a day in advance and keep covered in the refrigerator. Bring to room temperature before serving.
Then the salad. Toss all the ingredients in a large bowl. Drizzle with desired amount of salad dressing and serve. It takes hardly any time to make and goes absolutely beautiful on Easter brunch table. Strawberries and blackberries would be delicious too!
If you’re concerned with all the sweetness in the salad. Don’t be! It’s balanced out with plenty of salty feta and crunchy almonds. You can also substitute blue cheese and add as much as you like. I found 1/3 cup was a good balance but you can totally add more.
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- 8 cups baby spinach, lightly packed
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- ¼ cup red onion, thinly sliced
- ⅓ - ½ cup crumbled feta or blue cheese
- ⅓ cup toasted sliced almonds
- 4 Tbsp. extra-virgin olive oil
- 2 tsp. raspberry vinegar
- 1 Tbsp. chopped fresh basil
- 2 tsp. brown sugar
- ½ tsp. Dijon mustard
- 1 large garlic clove
- ½ cup fresh raspberries
- salt and pepper
- Prepare the raspberry vinaigrette by adding the ingredients into a bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste. Store in refrigerator until ready to serve.
- For the salad, combine all ingredients together in a large salad bowl. Pour desired amount of raspberry vinaigrette and toss to combine. Taste for salt and pepper.
- Serve immediately.
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