Roasted Raspberry Spinach Walnut Crumble (Printable)
Sweet roasted raspberries meet fresh spinach and crunchy walnuts in this vibrant salad.
# List of ingredients:
→ Roasted Raspberries
01 - 1 cup fresh raspberries
02 - 1 teaspoon honey
03 - 1 teaspoon olive oil
→ Walnut Crumble
04 - 1/2 cup walnuts, roughly chopped
05 - 1 tablespoon maple syrup
06 - Pinch of sea salt
→ Salad Base
07 - 5 oz baby spinach leaves
08 - 1/4 small red onion, thinly sliced
09 - 1/3 cup crumbled feta cheese (optional)
10 - 1/4 cup thinly sliced cucumber
→ Balsamic Dressing
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey
15 - Salt and black pepper, to taste
# Steps:
01 - Preheat the oven to 375°F. Line a small baking sheet with parchment paper.
02 - Toss fresh raspberries with honey and olive oil until evenly coated. Spread on one half of the prepared baking sheet in a single layer.
03 - In a small bowl, combine chopped walnuts, maple syrup, and a pinch of sea salt. Toss to coat evenly, then spread on the remaining half of the baking sheet.
04 - Roast for 8 to 10 minutes, until raspberries are softened and walnuts are golden and fragrant. Remove from oven and let cool slightly.
05 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
06 - In a large salad bowl, combine baby spinach, sliced red onion, cucumber, and crumbled feta cheese if using.
07 - Gently fold roasted raspberries and walnut crumble into the salad base.
08 - Drizzle with balsamic dressing just before serving and toss lightly to coat evenly. Serve immediately.
# Expert Advice:
01 -
- The roasted raspberries become little bursts of warm sweetness that perfectly balance the fresh spinach
- That walnut crumble adds the most satisfying crunch and keeps people asking what the secret ingredient is
02 -
- The roasted raspberries are delicate and will break apart if you stir too vigorously
- This salad is best served immediately because the walnuts lose their crunch over time
03 -
- Pat your spinach completely dry with paper towels or the dressing will slide right off
- Make double the walnut crumble and keep it in an airtight container for future salads