This Spinach Raspberry Salad with feta is a simple, easy, and flavorful salad. The tart raspberries, creamy feta, crispy homemade croutons, and earthy spinach all pair so well together. Tossed with a balsamic vinaigrette, this salad is a crowd-pleaser!
Jump to:
Key Ingredients and Substitutions
- Spinach: feel free to swap the spinach out for mixed greens, if you prefer.
- Raspberries: the berries add the perfect sweetness to the salad! Blueberries, strawberries, or blackberries would be delicious substitutes.
- Feta: The feta cheese adds the perfect salty flavor to the salad! I always look for good-quality feta cheese that comes in a block and that I crumble myself. Goat cheese would be a great substitute and still add that creamy cheese flavor.
- Croutons: The garlicky homemade croutons add the perfect crunch to the spinach salad! Feel free to substitute the croutons for sliced almonds, chopped walnuts, or spiced pecans.
- Protein option: to make this salad a bit heartier, feel free to add in sliced cooked chicken or steak on top of the salad.
Tips for homemade croutons
The croutons are one of my favorite parts of this salad. They are tossed in olive oil, salt, pepper, and a little garlic powder for extra flavor. In honor of Valentine's Day, I used a cookie cutter to cut my croutons in the shape of a heart. Any other day of the year, I'd probably just cut the bread into bite-sized cubes.
The croutons are baked in a hot oven until crunchy. I opt for a crusty bread, such as sourdough, ciabatta, or French bread. The croutons can burn easily so keep a close eye on them!
While the croutons are baking, I whisk together the dressing and place the other ingredients in a large bowl.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Prep ahead tips
This spinach salad could be prepped a few hours in advance, just wait to add the balsamic vinaigrette until right before serving. To do so:
- Put the spinach, feta, and raspberries in a salad bowl covered with paper towels or plastic wrap in the refrigerator.
- Keep the dressing covered in a separate bowl in the refrigerator.
- Allow the croutons to cool completely before storing them covered in a cool dry place (this can be done up to 3-5 days in advance).
- Toss all the ingredients together when it is time to serve.
Serving Suggestions
I love serving this spinach raspberry salad with grilled steak or my easy marinated grilled chicken. This salad comes together in no time and is the perfect side dish.
More salad recipes you'll love
If you make this spinach and raspberry salad, I'd love to know what you think in the comments below!
📖 Recipe
Spinach Raspberry Salad
Ingredients
Croutons
- 1 cup cubed crusty bread
- 2 teaspoon olive oil
- ¼ teaspoon Kosher salt
- ⅙ teaspoon freshly cracked black pepper
- ⅙ teaspoon garlic powder
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
More ingredients
- 5 oz baby spinach
- 6 oz raspberries
- 2 oz crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Placed the cubed bread on a baking sheet and toss with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes or until crispy, flipping halfway.
- Meanwhile, make the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and garlic powder. Taste adjusting for seasoning.
- In a large bowl, toss together spinach, raspberries, feta, and croutons. Toss in a few tablespoons of dressing at a time until you reach desired dressing amount.
Notes
- Serves 4-5 as a side, or 2 for an entree.
- You could add sliced chicken or steak to make it heartier.
- Croutons could be substituted for sliced almonds or chopped walnuts.
- Raspberries could be substituted for sliced strawberries.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Comments
No Comments