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Raspberry Spinach Salad with Raspberry Vinaigrette in a wooden bowl.
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Raspberry Spinach Salad

This Raspberry Spinach Salad has spinach, romaine, grapes, dried cranberries, pear, raspberries, blue cheese and pistachios and is served with a homemade raspberry vinaigrette.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 232kcal
Author Deborah Harroun

Ingredients

Dressing

  • 1/2 cup raspberry jam
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons vegetable oil

Salad

  • 5 oz baby spinach chopped
  • 1 romaine heart chopped
  • 1 cup red grapes halved
  • 1/2 cup dried cranberries
  • 1 pear sliced
  • 4 oz fresh raspberries
  • 2.5 oz crumbled blue cheese
  • 1/4 cup shelled pistachios chopped

Instructions

Make the Dressing:

  • Combine the jam and the vinegar in a blender and pulse until combined. With the blender running, stream in the vegetable oil. Alternately, combine all ingredients in a jar with a tight fitting lid and shake until completely combined.

Make the Salad:

  • Combine the spinach, romaine, grapes, cranberries, pear and raspberries in a large bowl and toss to combine. Sprinkle the blue cheese and pistachios on top. Serve with the raspberry vinaigrette.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

Serving: 1/6 of the recipe | Calories: 232kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 652mg | Fiber: 3g | Sugar: 18g