DifficultyBeginner

This is a great way to use the seasons first spinach. Personally I like to keep things simple when it comes to a green salad. Limited fresh and vibrant ingredients with a bright vinaigrette is the best way to enjoy them. This salad is a perfect lunch salad. I try not to mix animal protein with fruit as it can impair digestion, so I would tend not to have this salad as a dinner salad. If you have access to fresh thyme I would suggest using fresh as is really imparts such lovely flavour to this salad.

Yields4 Servings
Prep Time20 minsTotal Time20 mins

 8 cups Unpacked Spinach, chopped if leaves are large
  cup Pumpkin Seeds
 5 oz Raspberries150 grams
Thyme Balsamic Vinagrette
 ¼ cup Balsamic Vinegar
 ¼ cup Extra Virgin Olive Oil
 1 tbsp Fresh Thyme Leaves, chopped
 ½ tbsp Raw Honey
 1 tsp Dijon Mustard
 ¼ tsp Sea Salt

1

Place all of your viniagrette ingredients in a glass jar and shake vigorously until ingredients are well combined. Place your spinach in a medium bowl. Just before serving shake the vinaigrette again and pour it over the spinach. Toss gently. Sprinkle with the pumpkin seeds. Add the raspberries to each individual salad serving just before you serve them.

Ingredients

 8 cups Unpacked Spinach, chopped if leaves are large
  cup Pumpkin Seeds
 5 oz Raspberries150 grams
Thyme Balsamic Vinagrette
 ¼ cup Balsamic Vinegar
 ¼ cup Extra Virgin Olive Oil
 1 tbsp Fresh Thyme Leaves, chopped
 ½ tbsp Raw Honey
 1 tsp Dijon Mustard
 ¼ tsp Sea Salt

Directions

1

Place all of your viniagrette ingredients in a glass jar and shake vigorously until ingredients are well combined. Place your spinach in a medium bowl. Just before serving shake the vinaigrette again and pour it over the spinach. Toss gently. Sprinkle with the pumpkin seeds. Add the raspberries to each individual salad serving just before you serve them.

Spinach Salad with Raspberries & Thyme Balsamic vinaigrette