Raspberry Spinach Salad is a sweet and refreshing summer salad loaded with sweet raspberries, tangy cheese and candied pecans. Then tossed in a light, slightly tangy raspberry vinaigrette.
One of the things that I love most about summer is cooking and eating al fresco. Food seems to taste so much better when it’s cooked and eaten outside and really, it’s just to darn hot to be slaving over a stove this time of year. If you’re ever invited to my house, during the summer, you can expect to be served some kind of a salad; fruit, potato , green, pasta, if it’s a salad it will be on the menu.
Raspberry Spinach Salad Ingredients
Raspberries: Lucky me, I just found a couple of huge raspberry bushes behind our house. The kids and I have been having fun picking and eating our harvest. If you don’t have a raspberry bush you should be able to find raspberries on sale right now, May-July is when they are at their peak.
Candied Pecans: These are amazing. I would suggest doubling the recipe so that you can have some to snack on, they are that good. If you’re not a fan of pecans you could substitute them with almonds or walnuts.
Raspberry Vinaigrette: This is one of my favorite summertime dressings. Finding the raspberry vinegar might be a little difficult, Walmart has it and so does Amazon.
- More Ideas You’ll Love__________
- PEACHES & CREAM GELATIN SALAD
This simple summertime favorite is a delicious
combination of creamy, sweet & salty. The
prosecco adds a nice… Continue Reading
How to Prepare Raspberry Spinach Salad
Step 1 – Candied Pecans
Line a baking sheet with a silicone mat or parchment paper.
In a small saucepan, mix together the sugar, oil, vinegar and cinnamon. Cook over medium heat until it begins to bubble. Add the nuts and stir to coat. Cook for an additional 5 minutes, stirring frequently. Pour the nuts onto the baking sheet, spreading them out in an even layer. Set aside to cool.
Step 2 – Raspberry Vinaigrette
In a blender, mix together the vinegar and jam. When completely mixed, leave the blender running and slowly add the in oil a thin stream. Refrigerate.
Step 3 – Assembly
In a large salad bowl, add the spinach, raspberries and nuts. Drizzle with the raspberry vinaigrette and toss to coat. Top with feta cheese.
Variations to the Recipe
This can be made with other fruit, like strawberries, blackberries, peaches and blueberries. For the vinaigrette use any kind of fruit based vinegar or a balsamic vinegar. Both of these vinegar options go well with fruit your favorite fruit jam.
How to Serve
Serve as a light lunch, which is perfect on a hot day when you don’t want anything heavy. It makes an especially delicious side dish at barbecues. My favorite is to pair it with grilled pork chops.
Cover and refrigerate the salad without the vinaigrette. It will keep for a couple of days. Add the vinaigrette before serving.
What do you like to eat on hot days, when you don’t want anything heavy?
Raspberry Spinach Salad
- 1/4 cup brown sugar packed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cinnamon
- 1 cup pecans
- 2 tablespoons raspberry vinegar
- 2 tablespoons raspberry jam seedless
- 1/3 cup olive oil
- 2/4 pound spinach fresh
- 1 cup raspberries fresh
- 4 ounces feta cheese crumbled
- Line a baking sheet with parchment paper.
- In a small saucepan, mix sugar oil, vinegar and cinnamon. Cook over medium heat until it begins to bubble.
- Add nuts, stir to coat. Continue cooking for an additional 5 minutes, stirring frequently.
- Pour nuts onto the baking sheet, spreading out evenly. Allow to cool.
- In a blender, mix together the vinegar and jam., when completely mixed slowly add the oil in a thin stream while the blender is running. Refrigerate.
- In a large salad bowl, toss the spinach, nuts and raspberries in the vinaigrette. Top with feta cheese and serve
✔ Don’t add the vinaigrette until you are ready to serve the salad. Adding it to early will cause the spinach to wilt.
✔ You can replace the pecans with slivered almonds or walnuts.
More Salad Recipes to Try
- Cold Corn Salad
- Red, White & Blue Potato Salad
- Mexican Coleslaw
- Citrus Salad
- Roasted Corn Salad
- 35 Refreshing Summer Salads
About the Author
A mother to three amazing boy, wife to an incredible husband and a former finance manager who traded in her spreadsheets for cookie sheets. I blog about things that make life a little more fun, a bit more manageable, slightly prettier, a great deal tastier and considerably cheaper.
Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information.
original posting date: July 1, 2013 – updated July 29.2019 (pictures & format)