Raspberry Walnut Spinach Salad
Prep time
Cook time
Total time
Fresh and fabulous, Raspberry Walnut Spinach Salad, is perfect for potlucks, picnics, or barbecues. The Creamy Raspberry Dressing is amazing too!
Recipe type: Salad
Cuisine: American
Serves: 8 servings
Raspberry Walnut Spinach Salad
  • 4 cups of baby spinach
  • 4 cups of romaine, torn into bite size pieces
  • 1 cup of walnuts, roasted and chopped
  • ½ red onion, sliced into thin rings
  • 1 cup feta cheese, crumbled
Creamy Raspberry Dressing
  • ½ cup white wine vinegar
  • ½ cup honey, sugar or the equivalent of stevia
  • 2 cloves garlic
  • 2 Tablespoons of grated onion
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracker black pepper
  • 1 cup raspberries
  • ¾ cup oil
  • 2 Tablespoons mayonaise
Raspberry Walnut Spinach Salad
  1. Wash and drain the raspberries in a large colander. Allow them to dry on a clean towel.
  2. Preheat oven to 350˚degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8-10 minutes, watching carefully.
  3. While the walnuts are roasting, slice up the red onion, wash and spin the spinach and romaine, and crumble the feta cheese.
Creamy Raspberry Dressing
  1. Combine the white wine vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Process until smooth and then with the motor running add the oil in a steady stream. Add the mayonnaise and refrigerate for at least 1 hour.
I like to make my Creamy Raspberry Dressing early in the day so it has plenty of time to chill.

To roast walnuts:
Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
Recipe by Cheery Kitchen at https://cheerykitchen.com/raspberry-walnut-spinach-salad/