There’s something refreshing about a salad that’s both tangy and fruity.
This Raspberry Kiwi Salad is light yet satisfying, combining crisp baby spinach, sweet raspberries, crunchy pecans, and juicy kiwi with a simple raspberry jam dressing that ties it all together.
Why You’ll Love This Recipe
It’s a vibrant mix of sweet, tart, and nutty flavors.
The dressing is quick to whisk together with only three ingredients.
It’s perfect as a side dish for dinner or a fresh lunch option.
Every bite feels bright, refreshing, and full of texture.
What You’ll Need (Ingredient Highlights)
Baby spinach forms a crisp, leafy base that balances the sweetness of fruit.
Fresh raspberries add juicy tang and vibrant color.
Kiwi slices bring tropical sweetness and extra freshness.
Chopped pecans add crunch and a nutty depth of flavor.
Raspberry jam, red wine vinegar, and oil combine for a simple, tangy-sweet dressing.
Pro Tips Before You Start
Toast the pecans lightly for a richer, nuttier taste.
Slice the kiwi just before serving to keep it juicy and fresh.
Use seedless raspberry jam for a smoother dressing texture.
Chill the salad bowl before assembling for extra crispness.
How to Make Raspberry Kiwi Salad
Step 1 – Make the dressing
Whisk red wine vinegar and raspberry jam in a bowl.
Slowly drizzle in vegetable oil while whisking until smooth.
Step 2 – Build the salad base
Add spinach, half the raspberries, and half the pecans to a large bowl. Toss gently.
Step 3 – Dress the salad
Pour dressing over the spinach mixture and toss until coated.
Step 4 – Add the toppings
Sprinkle remaining raspberries, pecans, and kiwi slices on top.
Step 5 – Serve
Serve immediately for the freshest taste.
What to Serve Them With
Pair with grilled chicken, fish, or shrimp for a light main dish.
Serve alongside sandwiches or wraps for a quick lunch.
Add to a holiday table for a colorful, refreshing side.
Variations / Substitutions
Swap pecans for walnuts or almonds.
Use mixed greens instead of spinach for a different texture.
Add feta or goat cheese for a creamy, tangy twist.
Try strawberry jam in place of raspberry jam for a flavor change.
Storage & Leftovers
This salad is best served fresh.
If storing, keep the dressing separate and combine just before serving.
Refrigerate leftovers for up to 1 day, though the spinach may wilt slightly.
FAQs
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and kept in the fridge.
Can I use frozen raspberries?
It’s best with fresh raspberries, but frozen (thawed and drained) can work in a pinch.
What other nuts work well in this salad?
Walnuts, almonds, or even candied pecans make great substitutes.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or salmon pair beautifully.
Can I use balsamic vinegar instead of red wine vinegar?
Yes, it will give a slightly sweeter, deeper flavor.
How do I keep spinach crisp?
Dry the leaves thoroughly after washing and keep refrigerated until serving.
Final Thoughts
This Raspberry Kiwi Salad is a refreshing mix of flavors and textures, perfect for warm days or as a colorful side dish.
It’s quick to prepare, easy to customize, and always a crowd-pleaser.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.