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berry salad with raspberry vinaigrette

Berry Spinach Salad with Raspberry Vinaigrette

  • Author: Katya
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


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!


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


  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.


  • 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.


  • 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

Keywords: summer, holiday, fourth of july, berries,