Spinach Raspberry Salad with Balsamic Reduction

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!

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Course: Salad

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: to 6 servings

Calories: 150kcal

Author: Betty Davies

Ingredients

½ cup balsamic vinegar
Juice of ½ lemon
1 tablespoon extra virgin olive oil
1 teaspoon honey
pinch black pepper
8 ounces baby spinach leaves (227g)
6 ounces raspberries (170g)
¼ cup slivered almonds (25g)
shaved parmesan
black pepper to taste

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