Berry Spinach Salad with Raspberry Dressing

This delicious berry spinach salad with raspberry dressing is quick to whip up and takes advantage of summer berries at their best. Baby spinach, spring mix, toasted walnuts, and sweet berries, tossed in a sweet and tangy raspberry dressing. Naturally gluten free! 

This is a great light and fresh salad, especially during the warmer summer months when local berries are at their best. The base is a blend of baby spinach and spring mix, tossed with crunchy toasted walnuts, and a mix of fresh sweet berries.  All topped with a sweet and tangy homemade raspberry dressing. 

This is a great side salad, but you can also add protein such a grilled chicken to make it more of a meal. 

Jump to:

• Ingredients
• Instructions
• Top Tips for Perfect Berry Spinach Salad
• Substitutions
• Storage
• Recipe Card

Ingredients

For the dressing

• raspberries
• extra-virgin olive oil
• apple cider vinegar
• dijion mustard
• salt and pepper

For the salad

• baby spinach
• spring mix
• strawberries
• blueberries
• raspberries
• walnuts

See recipe card for quantities.

Ingredient Notes

Baby spinach, spring mix:  I like to use a mix of baby spinach and spring mix, but you can also use all baby spinach if you prefer.  

Berries:  The stars of this salad are the berries, so use local, in-season berries if you can.   For the dressing you can use frozen raspberries, just thaw them first.

Walnuts:  If you require your salad to be gluten free, ensure that your walnuts are also gluten free.  A lot of nut brands come with a “may contain wheat” warning label, so just be sure to double check.

Instructions

For the dressing:

1. Add all ingredients to a food processor or blender and blend for 30 seconds to a minute until well blended and emulsified. 

For the salad:

1. To toast the walnuts, add the walnuts to a dry, large frying pan, in a single layer.  Cook over medium heat, stirring frequently and watching closely until the walnuts begin to brown and smell toasted, about 5 minutes.  Remove from the heat and transfer to a bowl or plate to cool. 

2. Add the spinach, spring mix, strawberries, blueberries, raspberries and walnuts to a large bowl and toss together. Serve with the raspberry dressing. 

Substitutions

Instead of walnuts, almonds also work well in this salad.

Feel free to mix up your berries, depending on what you prefer or have on hand.  

Storage

Salad: once the salad is assembled, eat right away. 

Raspberry dressing: store in an air-tight container in the fridge for up to 1 week.