Healthy Recipe: Spinach, Goat Cheese, and Walnut Salad with Raspberry Vinaigrette

Recipe by Magdalena O’Neal | Photo by Leandra Rouse

If you’re looking for a way to incorporate more salads into your day, or just add some variety to your current recipe rotation, look no further than this recipe. This salad packs a pint of fresh fruit into the dressing to bring you a bright pink color, and an even brighter flavor. The dijon and shallot work together with the fresh raspberries to balance the sweet and savory. The walnuts and goat cheese add a bonus protein boost, while also bringing a creamy and crunchy textural element to the meal.

If you’re vegan, swap the cheese for tofu. However you mix up your salad topping, this is sure to be a recipe you’ll come back to time and time again. Pair it with a piece of grilled fish to round out the meal.  


For the dressing:

3 tablespoons red wine vinegar

½ shallot

⅓ cup extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon fresh pepper

½ teaspoon dijon mustard

2 cups fresh raspberries

For the salad:

4 cups washed spinach

¼ cup crumbled goat cheese

¼ cup chopped walnuts


Place all of the ingredients for the dressing, except for the olive oil, in the bowl of a food processor with the blade attached. Blend until combined.

Turn the food processor back on and slowly drizzle in olive oil.

Remove the lid and check the consistency, if you want a thinner dressing add one teaspoon more of vinegar and mix until combined.

Place spinach and walnuts in a large bowl. Add the dressing and toss to coat the leaves. Top with crumbled goat cheese and serve. 

Makes four servings (as a side dish). 


Calories 290

Protein 5 g

Total fat 26 g

Saturated fat 5 g

Cholesterol 5 mg

Carbs 11 g

Fiber 6 g

Total sugars 4 g

Added sugars 0 g

Sodium 230 mg

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