A spinach raspberry salad with Feta cheese is a colourful salad packed with flavour. Baby spinach leaves are tossed in a raspberry vinaigrette and cubes of Feta cheese add a salty taste.
This was influenced by a salad we had recently at a Dubai restaurant which I loved for it's great flavour and simplicity. The original salad had cubes of Halloumi, but I thought it would be better with Feta cheese.
I do not usually like fruit mixed into my salad leaves but the raspberries here could really change my mind. Delicious, light, tangy and full of summer! So simple, yet so tasty.
How to Make a Spinach Raspberry Salad
Baby spinach is a great keto vegetable as it's low in carbs and packed full of iron, magnesium and manganese. It's a great leaf for a salad and makes a refreshing change from lettuce.
The raspberry vinaigrette pulls the salad together with it's slightly sweet and tangy flavour. Try drizzling the dressing over the salad instead of tossing it for a lighter flavour.
Recipe Tips & Suggestions
Chopped nuts go great with this salad. Try toasted walnuts, pecans or pine nuts.
Other berries such as blueberries or strawberries can be substituted for the raspberries.
Swap the feta cheese for fried cubes of halloumi cheese or goats cheese.
More low carb salad recipes
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Spinach Raspberry Salad
- 2 cups baby spinach
- 3.5 oz raspberries
- 3 oz Feta Cheese cut into cubes
- ½ cup raspberries
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Make the dressing
- To make the salad dressing, mix all of the ingredients, apart from the oil, in a blender or food processor until smooth.
- Slowly add the oil until well combined.
Assemble the salad
- Place the spinach, Feta cheese and raspberries in a salad bowl. Toss with the raspberry dressing.
- Serve immediately.