Prep Time: 5 minutes Cook Time: 10 minutes Servings: 2 Author: Olivelle (Styled the Chivilla Bay Way)
Bright, bold, and downright delicious, this Raspberry Balsamic Spinach Salad is the perfect balance of fresh and indulgent. Crisp spinach, juicy raspberries, and sweet, crunchy caramelized walnuts come together with a tangy-sweet vinaigrette made from Olivelle’s award-winning Vine-Ripened Raspberry White Barrel Aged Balsamic.
It’s light, vibrant, and crave-worthy—perfect as a quick lunch, a dinner side, or an easy salad that feels a little fancy without any extra effort.
🛒 Ingredients
For the Salad:
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3 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
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1 Tbsp Sicilian Lemon Infused Olive Oil
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⅛ tsp Lime Fresco or Vanilla Bean Infused Sea Salt
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4 cups fresh spinach
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1 cup fresh raspberries
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¼ cup shaved or grated Parmesan Reggiano cheese
For the Caramelized Nuts:
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¼ cup walnuts
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1 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
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1 tsp Vanilla Bean Infused Sea Salt
👩🍳 Directions
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Caramelize the nuts:
Heat a skillet over medium heat. Add walnuts and toast, stirring occasionally, until fragrant—about 5 minutes.
Add Raspberry White Balsamic, stir to coat, then remove from heat.
Toss with Vanilla Bean Sea Salt and allow to cool. -
Make the dressing:
In a small bowl, whisk together Raspberry White Balsamic, Sicilian Lemon Infused Olive Oil, and sea salt until well combined. -
Assemble the salad:
Arrange spinach on a serving platter or bowl.
Toss gently with the dressing. -
Finish & serve:
Top with fresh raspberries, Parmesan cheese, and caramelized walnuts. Serve immediately and enjoy.
✨ Chivilla Bay Tips & Swaps
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🧀 Cheese swap: Goat cheese or feta are both delicious here
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🍓 Berry swap: Try strawberries or blackberries when raspberries aren’t in season
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🌰 Nut option: Pecans or almonds work just as well
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🍋 Extra brightness: Add a squeeze of fresh lemon before serving
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🥗 Make it a meal: Add grilled chicken or salmon on top
