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–+ servings
close up overhead shot of dressed berry salad in bowl

Berry Spinach Salad with Raspberry Dressing

Carolyn Scott
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! 
5 from 2 votes
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Prep Time 5 minutes
For the dressing: 5 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 246 kcal

Ingredients
 

  • 3 cups baby spinach
  • 3 cups spring mix
  • 1 cup strawberries, sliced
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup walnuts, roughly chopped

For the dressing:

  • 1 cup raspberries
  • 3 tablespoon olive oil, extra virgin
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • salt and pepper, to taste

Instructions

For the salad:

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

For the dressing:

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

Notes

Top Tips
  • Toast your walnuts:  I really recommend toasting your walnuts.  It only takes 5 minutes and really enhances the overall flavour of the nuts.
  • Add protein:  To make this a full meal, I like to also add some chicken to it.  I often have leftover roasted chicken in the fridge, so I will add it to this salad for a great lunch. 
 
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. 

Nutrition

Serving: 1 servingCalories: 246kcalCarbohydrates: 15gProtein: 4gFat: 21gSodium: 41mgFiber: 6gSugar: 6g

Nutritional information shown is an estimate only.

See full disclaimer here.
Keyword healthy, quick, summer
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