Raspberry Spinach Salad

This is a great tasting salad I like to make when raspberries are in season, but I do purchase raspberries out of season to make this when we have fresh spinach available. I use my homemade raspberry vinegar when available, but often use Marzetti’s Raspberry vinaigrette in place of making it fresh. This picture is of the salad Kenny and I had for lunch today. I used our candy onions in place of the red onion this time because we still have some and they are so sweet and delicious.


6 oz spinach

½ medium sized red onion, sliced

1 ½ cup raspberries

½ cup feta, crumbled (I’m not a blue cheese fan, but it would be good as well)

1 cup honey roasted pecans (walnuts could also be used)

2 tbs red raspberry vinegar

3 tbs olive oil

Salt and pepper to taste


Combine the spinach, sliced red onion, raspberries, crumbled feta and honey roasted walnuts in a salad bowl. In a small bowl, whisk the raspberry vinegar, olive oil, salt and pepper until well blended. Add the raspberry vinaigrette to the salad and toss well. Serve immediately.


Honey Roasted Pecans

I made these especially for this salad and wanted something slightly different than the standard candied pecans; they are also great in other salads or simply served as a snack. This recipe makes plenty, you can reduce this recipe in half and still have plenty for your salad.



1 cup pecans

2 tbs honey

¼ cup sugar

½ tsp chili powder

½ tsp salt


Pre-heat oven to 350 F. Mix the pecans and honey together until the pecans are all covered with honey. Mix the sugar, chili powder and salt. Toss the pecans with the sugar mix and place the pecans on a parchment paper covered cookie sheet. Bake for about 15-20 minutes, turning the pecans at least once during that time.

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