Spinach Raspberry and Almond Salad

My Favourite Salads

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I made this salad during the spinach week. I find it much easier to work with the same ingredient the whole week. This week is Pizza week. I’ve probably added some two or three kilos because we have ingested so many kilos of Mozzarella, it’s unbelievable. I look forward to sharing the different yummy pizzas with you.

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The recipe today is so simple, no need to explain anything. I just want to leave you with this foodie tip: “Eating about one serving a day of beans, peas, chickpeas or lentils can increase fullness, which may lead to better weight management and weight loss, a new study has found In general, pulses have a low glycemic index, meaning they are foods that break down slowly, so they leave you feeling full for a longer time. When is the last time you ate a pulse? Have a pleasant week!

Spinach Raspberry and Almond Salad

Preparation time: 30 minutes; Serves: 4-6


  • 200g (½ Ib) fresh baby spinach leaves
  • 1¼ cups fresh raspberries
  • 85g (3oz, ⅔ cups) crumbled Feta cheese
  • ½ cup toasted slivered almonds

Raspberry Orange Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons raspberry vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 1 teaspoon finely grated orange rind (zest)
  • Salt and freshly ground black pepper to taste


  1. Put salad ingredients in a bowl. Drizzle dressing over the salad and toss to mix.
  2. To make salad dressing. mix all ingredients in a jar and shake vigorously to mix or in a bowl and whisk thoroughly to combine.


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Please always assemble all ingredients before you start

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To make the salad dressing. mix all ingredients

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in a jar and shake vigorously to mix or in a bowl and whisk thoroughly to combine.

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Put salad ingredients in a bowl and drizzle dressing over the salad. Toss to mix.

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Enjoy the salad!


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

43 thoughts

  1. I love raspberries and almonds! I make a cake with them. This salad looks great! You know I have my beans or lentils all the time! I am making a three bean chili right now!

    1. Hi Mama D,
      Me too. I know you definitely love beans or lentils. I can imagine the aroma from the three bean chilli. It must taste awesome. Thanks and enjoy the week!

  2. You do know how to tease a girl! I’ll bet that dressing is fantastic, just reading the ingredients. I’ve learned recently that spinach leaves are high in potassium, although beet greens are the highest. I had a severe potassium and magnesium deficiency awhile back which resulted in a trip to emergency. It was all caused by the medications I was taking at the time (and no longer do!) Just my metabolism, so I now try to eat foods rich in both minerals. Sounds to me like this salad would fit the bill! All my favorite things….how are thing going for you this week?

    1. Hi Sandy
      The week is great Sandy. If the weather is this good, I’ve nothing to complain about. I’m glad to hear spinach is rich in potassium, I get most of my potassium from bananas. Boy, the past weekend was full of bananas for me in all forms. Muffins, milkshakes and fritters. You should eat a lot of brown rice, beans and lentils. They are rich in magnesium. I wish you a lovely week!

      1. Was in attendance at our local Farmers Market today selling raffle tickets and spied a young couple setting up their stall with really nice fresh vegetables and fruit. Got a couple of those neat little patty pan squash, a huge bunch of young carrots (for $3 – can you believe it?) and I bought a big bunch of young beets and beet greens! I shall be enjoying a lovely veggie based meal tomorrow night! Take special care….

        1. Hi Sandy,
          How did your veggie meal go? I love young carrots. I suppose I would eat them all before they reach the pot. I hope you enjoyed you fresh veggie meal. Take care and enjoy the cruise!

        2. They were so good. So, so good! I cooked the beet greens separately then once tender I added some candied ginger and butter and sort of stir fried until they were almost crisp. What a complement to the carrots, beets and patty pan squash!

        3. You should share with us some of those lovely recipes of yours. Sound so unique. I’ve never cooked beet greens and not with candied ginger and butter. It sounds very delicious. I am glad you enjoyed your meal, Sandy. Have a great Sunday!

    1. Feta is very salty, but you can use any other cheese that pleases your palate like old cheddar, Parmesan, Pecorino Romano or Haloumi.Thanks and enjoy the week!

    1. Ha ha I’ve just been to your blog and had the same thought “what a coincidence” but used in different dishes!
      Have a great week!

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