Salad with Raspberry Vinaigrette Dressing Recipe (Gluten Free)

This salad with gluten free, low carb, sugar free raspberry vinaigrette dressing is easy to make. It’s nutritious, homemade, and tastes amazing. Enjoy!

This post has been updated with more helpful tips, new photos, and a video.

As winter continues to drag on here in the Northeast, I am looking forward quite impatiently to warmer weather. This salad reminds me of spring: fresh spinach and mushrooms topped with a delightfully sweet homemade gluten free raspberry vinaigrette dressing.

Passed down to me by a dear friend, this salad has become a cherished treat.

Serve it alongside my Broiled Salmon With Gluten Free Dijon Sauce or creamy Shrimp And Risotto for a full dinner.

Or enjoy it with Sardines On Cauliflower Toast With Gremolata, as a refreshing lunch option that’s as beautiful as it is tasty.

If you’re a fan of fresh and vibrant salad dressings, you might also love my Pomegranate Spinach Salad With Apple Cider Vinaigrette — it’s another sweet-and-savory favorite.

Nourishing, gluten free, and low carb

Not only is this salad a tantalizing treat, but the dressing has no added sugar, and is gluten free and low carb. 

Let this spinach salad with its raspberry-infused dressing be your beacon of wellness, offering a respite from the gloom of winter and a vibrant gateway to the joys of spring. Prepare this simple yet extraordinary dish, and let its flavors transport you to sunlit gardens and the promise of rejuvenation.

Ingredients

Crafting this salad is a breeze, requiring only a handful of ingredients: crisp baby spinach, sliced mushrooms, and plump raspberries, their bright red hues promising a burst of natural sweetness.

Today, I’m using button mushrooms, but feel free to swap them for shiitake, cremini, or any mushroom variety you like. If you’re feeling adventurous, consider how to dehydrate morel mushrooms for a unique addition to your dish. 

The secret to this salad’s irresistible charm lies in its sweet raspberry vinaigrette dressing: apple cider vinegar, extra-virgin olive oil, a touch of salt and pepper, and a sprinkle of stevia, combined with tangy raspberry juice. 

This harmonious blend of flavors creates a dressing that elevates the humble spinach salad to new heights. 

Instructions

*Free printable recipe card is available at the end of the post. 

First, rinse your spinach. Wash and slice the mushrooms. Rinse the raspberries.

Combine spinach, mushrooms and a cup of raspberries in a salad bowl.

Next, mash a quarter cup of some more raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve the juice, and discard the seeds.

Whisk vinegar, oil, salt, pepper and stevia with the raspberry juice. Drizzle over the salad and gently toss.

Pro tips and recipe notes

Can I use a different type of vinegar in the dressing?

Absolutely! While the recipe suggests using apple cider vinegar, feel free to experiment with different types to suit your taste preferences. Balsamic vinegar or white vinegar can be excellent alternatives.

What ingredients can I add to the salad?

This spinach salad serves as a versatile base, and you can add your favorite ingredients to enhance its flavors. Consider tossing in some sliced almonds or crumbled feta cheese or grilled chicken or shrimp for a protein-packed meal.

Toss in some avocado slices and cherry tomatoes for extra creaminess. Let your creativity run wild!

Can I use a different type of leafy greens instead of spinach?

Absolutely! While the recipe calls for spinach, you can swap it out for other leafy greens such as arugula, kale, or mixed greens based on your personal preferences.

How long can I store the raspberry dressing?

The raspberry dressing can be stored in an airtight container in the refrigerator for up to a week. Just make sure to give it a good shake before using it to recombine any separated ingredients.

Double or triple the recipe for the raspberry dressing if you’d like to have extra on hand to use in salads all week.

Can I prepare this salad in advance?

Yes, you can prepare the salad components in advance and store them separately. However, it’s best to dress the salad just before serving to maintain its freshness and crispness.

I wholeheartedly believe that you will love this salad. Its fresh ingredients, delightful raspberry vinaigrette dressing, and the joy it brings will infuse your week with happiness and vitality. So, go ahead and savor each bite of this sensational salad.

Have a happy and healthy week ahead!

More salad recipes you may like

Summer Salad: Try your homemade raspberry vinaigrette over this colorful salad recipe of cherry tomatoes, red onions, purple Kalamata olives, crisp radishes, and yellow corn strips is so delicious. And the best part is, it’s gluten free and dairy free, too!

Healthy Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Autumn Kale Salad with Apples, Pomegranate, Pistachios, and Goat Cheese: This pretty salad is so healthy and delicious.

Super Delicious Massaged Kale Salad With Pistachios, Tomatoes, And Olives: If you’ve ever had a raw kale salad, you might have noticed that the kale was a little bitter and its texture a little coarse. However, if you massage the kale it will begin to soften and wilt. Try this salad and see.

Turkey Kale Salad with Roasted Sweet Potatoes and Carrots: This salad is so refreshing, satisfying, and a great way to use up holiday leftovers.

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Salad with Raspberry Vinaigrette Dressing Recipe (Gluten Free)

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How to make a deliciously sweet raspberry dressing for a simple spinach and mushroom salad.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 87kcal

Author Barbara Bianchi

Ingredients

• 1/2 pound of Spinach
• 8 ounces of mushrooms
• 1¼ cup raspberries divided (we like Driscoll's)
• 2 tablespoons Apple Cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon salt
• dash of pepper
• 1 g Stevia optional

Instructions

• Rinse spinach. Wash and slice mushrooms. Rinse raspberries.
  1/2 pound of Spinach, 8 ounces of mushrooms, 1¼ cup raspberries
• Combine spinach, mushrooms and 1 cup of the raspberries in a salad bowl.
• Next mash the remaining 1/4 cup of raspberries with the back of a spoon in a strainer over a small bowl or pitcher. Reserve juice, discard seeds.
• Whisk vinegar, oil, salt, pepper. and stevia (optional) with the raspberry juice. Drizzle over the salad. Gently toss.
  2 tablespoons Apple Cider vinegar, 2 tablespoons extra-virgin olive oil, 1/8 teaspoon salt, dash of pepper, 1 g Stevia

Notes

 

Can I use a different type of vinegar in the dressing?

Absolutely! While the recipe suggests using apple cider vinegar, feel free to experiment with different types to suit your taste preferences. Balsamic vinegar or white vinegar can be excellent alternatives.

What ingredients can I add to the salad?

This spinach salad serves as a versatile base, and you can add your favorite ingredients to enhance its flavors. Consider tossing in some sliced almonds or crumbled feta cheese or grilled chicken or shrimp for a protein-packed meal.

Toss in some avocado slices and cherry tomatoes for extra creaminess. Let your creativity run wild!

Can I use a different type of leafy greens instead of spinach?

Absolutely! While the recipe calls for spinach, you can swap it out for other leafy greens such as arugula, kale, or mixed greens based on your personal preferences.

How long can I store the raspberry dressing?

The raspberry dressing can be stored in an airtight container in the refrigerator for up to a week. Just make sure to give it a good shake before using it to recombine any separated ingredients.

Double or triple the recipe for the raspberry dressing if you'd like to have extra on hand to use in salads all week.

Can I prepare this salad in advance?

Yes, you can prepare the salad components in advance and store them separately. However, it's best to dress the salad just before serving to maintain its freshness and crispness.

Nutrition

Calories: 87kcal

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