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Spring Spinach Salad with the Best Raspberry Vinaigrette

Spring Spinach Salad with the Best Raspberry Vinaigrette

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Course Salad, Salad Dressing
Cuisine Gluten Free
Servings 4

Ingredients
  

Spring Spinach Salad

  • 5 cups spinach
  • 1 cup green cabbage shredded
  • 1 orange peeled and sliced
  • 1/4 cup quinoa uncooked
  • 1/2 cup grapes halved
  • 1/3 cup walnuts chopped
  • 1/4 cup dried cranberries

Raspberry Vinaigrette

  • 3/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 lemon juiced
  • 3 tbsp frozen raspberries
  • 1/4 tsp lemon zest
  • pinch kosher salt
  • 1/8 tsp black pepper
  • 1 tbsp honey

Instructions
 

Spring Spinach Salad

  • Preheat oven to 350℉. Arrange walnuts on baking sheet. Toast for 5-8 minutes and set aside. 
  • In a small saucepan, bring 1/2 cup water to a boil. Add quinoa and cook according to manufacturer's instructions. Set aside and let cool. 
  • In a large bowl, toss spinach/dark greens, cabbage, grapes, orange slices, dried cranberries, and about 1/2 cup quinoa (you may have some leftover). Add dressing just prior to serving. 

Raspberry Vinaigrette

  • In a food processor, add all ingredients and process until smooth. Store in fridge until ready to add to salad. Recipe makes more dressing than necessary for one salad. (Makes 1 1/4 cups)