Gluten-Free/ Low Carb & Keto/ Salads

Spinach Raspberry Salad with Balsamic Reduction

A fresh and vibrant spinach raspberry salad is finished with a sweet and tangy balsamic reduction for a side dish full of flavor. Ready to serve in minutes!
Overhead shot of the spinach raspberry salad with balsamic glaze.

Last Updated on April 22, 2021 by Betty Davies

This fresh and vibrant recipe is the perfect summer side! This spinach raspberry salad is topped with almonds and shaved parmesan before being drizzled in a balsamic reduction. Simple and quick to make, it’s a delicious way to get the goodness in!

Overhead shot of the spinach raspberry salad in a serving bowl.

This post may contain affiliate links. Read my privacy policy here.

Due to the snow falling from the sky right now in Toronto, I am dreaming of summer! Luckily you don’t have to wait for sunny skies to enjoy this delicious spinach raspberry salad!

Fresh, vibrant and bursting with flavor, it’s a perfect mix of sweet, savory and tangy. Slivered almonds add a wonderful crunchy texture the the fresh raspberries work so perfectly with the shaved parmesan and thick balsamic glaze.

Simple and easy to make, it’ the perfect way to add some color to your table.

Be sure to try my Cilantro Cucumber Salad and Roasted Potato Salad too!

Why you will love this recipe!

  • Quick and easy: This simple salad is ready to serve in less than 15 minutes, and there’s no chopping required!
  • Simple ingredients: There isn’t a long list of ingredients for this spinach raspberry salad, and it requires a few basics tha you are likely to have to hand already.
  • Dietary info: This salad is gluten free and low carb. It contains 16g of carbs and is low in fat, as well as being full of vitamins and minerals.
Side view of a spinach raspberry salad in a large white bowl.

Ingredients

  • Balsamic Vinegar: Balsamic vinegar is sweet and tangy and works so great with the other ingredients in this salad. We reduce the balsamic so it is thick enough to drizzle and super rich in flavor.
  • Lemon Juice: Use fresh lemon juice for the best results rather than bottled.
  • Extra Virgin Olive Oil: Extra virgin olive oil has a more pronounced flavor than regular, but you can use that in a pinch.
  • Honey: If you can, use a raw and natural honey rather than and artificial one. The flavor is richer and it’s much better for you.
  • Black Pepper: Black pepper and raspberries are a match made in heaven. Use freshly cracked for the best flavor.
  • Spinach Leaves: Use baby spinach leaves that are more tender and easy to eat raw.
  • Raspberries: Fresh raspberries add a burst of sweetness, and they are loaded with vitamin C.
  • Slivered Almonds: To add texture and crunch to each bite. I prefer slivered, but you can use flaked.
  • Parmesan: Freshly shaved parmesan adds a great saltiness that brings out the wetness in the raspberries.

How to make baby spinach raspberry salad

Be sure to scroll down for the full recipe!

  • Heat the balsamic to reduce it and make the glaze (photo 1).
  • Mix together the ingredients for the honey lemon dressing (photo 2).
Two photos to show the balsamic reduction and salad dressing.
  • Toss the baby spinach in the honey lemon dressing (photo 3).
  • Place on the raspberries, almonds and parmesan (photo 4).
  • Drizzle with the balsamic reduction (photo 5).
Three step by step photos to show how to make the salad.

Recipe Variations

This spinach raspberry salad is pretty delicious as it is, but you can easily make it your own with a few swaps and additions.

  • Make it quicker. I reduced the balsamic vinegar on my stovetop, but you can also buy a ready to use balsamic glaze and you’ll be able to serve this salad in a matter of minutes.
  • Make it vegetarian or vegan. Use a rennet free parmesan for a vegetarian salad or omit it. You can swap the honey for maple syrup to make this totally plant based.
  • Mix up your fruit. Swap the raspberries for other fresh berries. Strawberries and blueberries are great choices.
  • Use different nuts. Swap the almonds for walnuts, pecans or macadamia nuts.
  • Swap the spinach. This salad also works great with arugula which has a slight peppery flavor.
  • Make it a fuller meal. Try adding some shredded chicken or chickpeas for protein.

Frequently Asked Questions

Can you make it ahead of time?

This salad is best made fairly close to serving so that the honey lemon dressing doesn’t wit the spinach. It can be made an hour or two ahead of time and kept covered in the fridge. You can make the balsamic glaze and the dressing several days ahead of time and keep refrigerated.

How do you shave parmesan?

I prefer to use shaved parmesan rather than shredded for this spinach raspberry salad. I found the easiest way to get the thin slices was to use a vegetable peeler. If you have a box grater you can use the horizontal slicer, or do it quickly (and carefully!) with a mandoline.

Shaved parmesan and raspberries on a bed of baby spinach and drizzled with balsamic.

Serving Suggestions

This spinach strawberry salad is so perfect to serve with grilled chicken, meats and seafood. It’s the perfect warm weather side that you can pop in the middle of the table and everyone can help themselves. It’s so quick to make too, so it’s a great addition to a quick and easy weeknight meal too.

Recipe Notes and Tips

  • Take care not to burn the balsamic as it can taste bitter. As it cools it will thicken, so don’t worry if it’s still quite liquid-y. If it’s not thick enough after cooling, you can simmer it again for a few minutes.
  • Use fresh lemon juice for the dressing rather than bottled. It’s much brighter and zingier in flavor.
Close up of the raspberries and parmesan on top of a bed of spinach.

More Easy Side Dishes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

Keep up to date, by following me on FacebookInstagram and Pinterest!

Overhead shot of the spinach raspberry salad with balsamic glaze.

Spinach Raspberry Salad with Balsamic Reduction

A fresh and vibrant spinach raspberry salad is finished with a sweet and tangy balsamic reduction for a side dish full of flavor. Ready to serve in minutes!
Print Pin Rate
Course: Salad
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 to 6 servings
Calories: 150kcal
Author: Betty Davies

Ingredients

Instructions

  • Place the balsamic vinegar in a small pot. Bring to a simmer for 5 to 10 minutes to reduce it. Let cool.
  • Mix together the lemon juice, oil and honey with a pinch of pepper. Set aside.
  • Place the spinach in a large serving bowl, pour over the lemon and honey dressing and toss the leaves.
  • Place the raspberries and slivered almonds on top of the spinach and top with shaved parmesan.
  • Use a spoon to drizzle over the balsamic reduction and finish with a little freshly grated black pepper.

Notes

  • Take care not to burn the balsamic as it can taste bitter. As it cools it will thicken, so don’t worry if it’s still quite liquid-y. If it’s not thick enough after cooling, you can simmer it again for a few minutes.
  • Use fresh lemon juice for the dressing rather than bottled. It’s much brighter and zingier in flavor.

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 475mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5351IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 2mg

Stay In Touch and Get New Recipes!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating