Honey Almond and Raspberry Spinach Salad

Honey Almond and Raspberry Spinach Salad


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Nothing beats a fresh salad with berries in the summer! It's light and refreshing, just like the vinaigrette dressing it's tossed in. The almonds and jicama add a crunch to the salad, a great counterpart to the tender spinach and juicy raspberries and tomatoes.

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Time needed

10 min preparation

Serving Size / Yield

2 servings


  • 4 C. baby spinach
  • 1/2 C. jicama, peeled and cut into matchsticks
  • 1/2 C. raspberries
  • 1/4 C. roasted almonds, chopped
  • 2 Tbs. lemon juice
  • 1 Tbs. honey
  • 2 Tbs. roasted almond oil
  • 8 cherry tomatoes, halved
  • salt

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Whisk the lemon juice and honey in a bowl and mix until fully combined. Add a pinch of salt and slowly pour in the oil, mixing continuously. Divide the spinach into bowls and pour the vinaigrette on top, tossing to mix. Top the salads with the raspberries, almonds, and jicama and tomatoes.

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