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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 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 to 6 servings
Calories: 150kcal
Author: Betty Davies



  • 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.


  • 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.


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