Triple Berry Spinach Salad with Raspberry Vinaigrette

This salad gets an A+ for taste and nutrition. Tender, young spinach leaves are powerhouses of vitamins, minerals and phytonutrients, plant-based compounds with disease-fighting potential. Sweet, juicy berries boast brilliant colors, signaling their protective antioxidants. Top it all off with creamy flecks of high-protein, low-fat goat cheese and honey-sweetened raspberry vinaigrette dressing.

Makes 4 servings


  • 5 tbsp extra-virgin olive oil
  • 3 tbsp raspberry vinegar
  • 1 ½ tbsp honey
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 4 cups baby spinach, washed and dried
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • ½ cup fresh strawberries, sliced
  • 1 green onion, sliced
  • 2 oz soft goat cheese, broken into small pieces


For raspberry vinaigrette, whisk together olive oil, raspberry vinegar, honey, mustard, salt and pepper; set aside. On a platter, mound spinach. Top with berries and onion. Sprinkle with goat cheese. Serve with vinaigrette.

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