Raspberry Salad

Raspberry salad with spinach - healthy, summer salad recipe loaded with raspberries, pecans, fresh spinach, and beet leaves. This recipe uses just a few ingredients and is simply delicious on its own. But what makes this salad special is the creamy Greek Yogurt Herb Dressing.

How to make raspberry spinach and beet salad

STEP 1

Place dried cranberries in warm boiled water and soak them there for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel. 

STEP 2

Next, on a dry pan without oil over medium heat, toast pecans for about 5 minutes, stirring occasionally.

STEP 3

Prepare the rest ingredients for your salad and assemble on a serving plate.

STEP 4

Follow with crumbled feta cheese on top and when ready to serve, drizzle the Greek Yogurt Dressing over the salad.

Serve immediately!

I was amazed at how everything in this salad and in combination with the dressing looks and tastes just perfectly. I’m not kidding.

Seriously, this is the real deal. Try it for yourself!

How to store a summer salad:

This summer salad recipe keeps in the fridge for up to 2 days if stored in an air-tight container.

Moreover, it’s best that you simply mix all the ingredients in a salad bowl first, transfer to an air-tight container, and only add the dressing later when you are ready to serve.

This way, it will remain fresh and taste the best.

If you love this recipe, you might also like

• Homemade Sweet Balsamic Glaze
• Arugula Chicken Salad with Strawberries and Almonds

Tips To Make The Best Raspberry, Spinach and Beet Salad

• Wash and dry all salad leaves using this Salad Spinner.
• Make this salad up to 4 hours ahead, just keep it covered in the fridge until needed and add feta cheese and dressing when serving.
• Always prepare the salad dressing before you chop up the salad ingredients. This way the dressing will taste even more delicious.

Raspberry, Spinach and Beet Salad Variations

• Serve this salad as a side dish or a wholesome meal. Add some protein like chicken or salmon to the mix and voila! you have a proper dinner on the table!
• Don’t have feta cheese? No problem! Any soft cheese like goat cheese, blue cheeses will work.
• Try using different nuts - caramelized almonds, walnuts. Both taste awesome!
• If you don’t have baby spinach, you can substitute with kale, arugula, or any other greens you have on hand. Same with beet greens.

Recipe

Raspberry, Spinach And Beet Salad

Julia | The Yummy Bowl

Raspberry, Spinach, and Beet Salad - healthy, summer salad recipe loaded with raspberries, pecans, fresh spinach, feta, and beet leaves. This recipe uses just a few ingredients and is simply delicious on its own. But what makes this salad unforgettably delicious is the Creamy Greek Yogurt Herb Dressing.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad

Cuisine American, European, international, Italian

Servings 3 portions

Calories 392 kcal

INGREDIENTS

  

1x2x3x

• ½ apple, sliced
• 2 tablespoon cranberry, dried
• 12 pecan nuts
• 1 ⅓ oz feta cheese, crumbled
• ½ red onion, sliced
• 4 cup baby spinach
• 2 cup beet leaves
• 1 avocado medium, sliced
• 10-15 raspberry

INSTRUCTIONS

 

• Place dried cranberries in warm boiled water and soak them for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel.
• Next, on a medium pan over medium heat (no oil), toast pecans for about 5 minutes, stirring occasionally.
• Prepare the rest ingredients for your salad and start arranging nicely on your salad plate or a bowl.
• Sprinkle with feta cheese on top and when ready to serve, drizzle with Greek Yogurt Herb Dressing.
• Serve immediately!

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NUTRITION

Calories: 392kcal

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

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