Description
Power berry spinach salad loaded with delicious sweet berries, baby spinach, sliced almonds, and crumbles of feta. Then tossed with homemade sweet and tangy raspberry vinaigrette!
Ingredients
Units
Scale
- 8 oz. bag fresh baby spinach
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup thinly sliced red onions
- 1/3 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
Raspberry Vinaigrette
- 1/4 cup + 1 tbsp. extra-virgin olive oil
- 2 tsp. apple cider vinegar
- 1 Tbsp. chopped fresh basil
- 2 tsp. brown sugar or honey
- 1/2 tsp. Dijon mustard
- 1 large garlic clove
- 1/2 cup fresh raspberries
- Kosher salt and black pepper, to taste
Instructions
- 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.
- 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.
Nutrition
- Serving Size:
- Calories: 178
- Sugar: 4.3 g
- Sodium: 147.4 mg
- Fat: 15 g
- Carbohydrates: 9.1 g
- Protein: 4.5 g
- Cholesterol: 11.1 mg
