by Apple Therapy

Summer Strawberry Spinach Salad with Raspberry Vinaigrette

This refreshing, easy-to-make summertime salad is packed with excellent energy foods like spinach and sunflower seeds.

Ingredients (Salad)

  • 8 cups baby spinach
  • 1 pound strawberries (hulled & sliced)
  • ¼ cup sunflower seeds
  • 2 tablespoons sesame seeds

Ingredients (Dressing)

  • 6 ounces (1 ½ cups) raspberries, fresh OR frozen & thawed
  • ½ cup extra-virgin olive oil, or another light, neutral oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 to 2 tablespoons honey, more or less, to taste, depending on sweetness of berries
  • ¼ teaspoon garlic powder
  • ¼ to ½ teaspoon salt
  • Freshly-ground black pepper, to taste


  • Add raspberries, olive oil, vinegar, lemon juice, honey, garlic powder, salt, and pepper to mini food processor (or full-sized food processor or blender).
  • Process until all ingredients are smooth.
  • Taste and adjust honey and/or salt, if necessary.
  • Set dressing aside.
  • Combine baby spinach and strawberries in a salad bowl. Toss the strawberries and spinach with the dressing.
  • Top the salad with toasted sesame and sunflower seeds.
  • Add in fresh blueberries or raspberries or your favorite protein or feta cheese to make this salad a complete meal!