Summer means picnics and pool parties and hanging out on the deck! Even though summer doesn’t officially begin until the 20th it’s been getting hot here in Minnesota, and nothing tastes better in the heat than a nice cold salad.

I love a good chef salad or even a fruit salad but I’m always looking for something different to try. That’s when I found this awesome recipe for Spinach Salad with Raspberry Vinaigrette in the book The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More.

When I listed off the ingredients to my husband I’m pretty sure he thought I was losing my mind, pistachios, radishes and raspberries? I know it sounds a little odd but with the Raspberry Vinaigrette it just all works so great together, you really have to try it your self.

This Spinach Salad is so easy to make and you can make the vinaigrette ahead of time and then put it all together right before you eat.

The instructions do say to mix it all together before you serve it but I left the Gouda cheese out and let people put that on themselves since not everyone in my family is a big fan of cheese (that just means more for me).

I love a recipe that tastes this amazing and is even actually good for you. So, next time you’re in the mood for something fresh and delicious, give this recipe a try and let me know what you think!

What is Spinach Salad with Raspberry Vinaigrette?

Spinach Salad with Raspberry Vinaigrette is a refreshing and nutritious dish that brings together an exquisite blend of flavors, colors, and textures.

At its core, it is a composition of fresh, crunchy spinach leaves that serve as a bed for other ingredients. The salad may also feature a variety of components like fresh berries, nuts, cheese, that add character and depth to the dish.

Ingredients

Salad

• Spinach
• Raspberries
• Raspberry vinaigrette
• Shredded Gouda cheese
• Radishes
• Pistachios

Raspberry Vinaigrette

• Seedless raspberry jam
• Red wine vinegar
• Dijon mustard
• Salt
• Pepper
• Extra – virgin olive oil

How to make Spinach Salad with Raspberry Vinaigrette

Whisk jam in medium bowl until smooth.

Add vinegar, mustard, salt, and pepper, whisking until combined.

Whisking constantly, slowly drizzle in oil until emulsified.

Vinaigrette can be refrigerated for up to 3 days; whisk to recombine before using.

Toss spinach and dressing in large bowl.

Add raspberries, Gouda, radishes, and pistachios and toss to combine. Season with salt and pepper to taste.

Serve.

TOOLS FOR THIS RECIPE

(Amazon affiliate links)- These are the tools I use when making this recipe!

• Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
• Silicone Whisk– These whisks work great and they keep my pans scratch-free.