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Spinach Salad with Raspberries, Goat Cheese & Hazelnuts

  • 10 m
  • 10 m
Carolyn Casner
“This pretty spinach salad couldn't be easier to make: just whisk together a simple vinaigrette in a serving bowl, then toss it with spinach, goat cheese and hazelnuts. Feel free to swap in your favorite nut for the hazelnuts—this simple salad would also be lovely with pecans, walnuts or almonds. The key is the combo of sweet fruit, tangy vinegar, creamy and salty cheese and crunchy nuts. Serve with grilled chicken or your favorite protein for a healthy dinner that comes together in a snap.”


    • 2 tablespoons extra-virgin olive oil
    • 4 teaspoons raspberry vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 8 cups baby spinach
    • 1 cup raspberries
    • ¼ cup toasted chopped hazelnuts
    • ¼ cup crumbled goat cheese


  • 1 Whisk oil, vinegar, salt and pepper together in a large bowl. Add spinach, raspberries, hazelnuts and goat cheese; toss to coat.
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