Spinach, Goat Cheese & Walnut Salad with Raspberry Vinaigrette

Spinach, Goat Cheese & Walnut Salad with Raspberry Vinaigrette - Food & Nutrition Magazine - Stone Soup
Photo by Julie Andrews

Does eating “brain healthy” mean eating salads all day, every day? Absolutely not, but I will let you in on a little secret: this Spinach, Goat Cheese & Walnut Salad with Raspberry Vinaigrette has not one, not two, not three, not four, but five ingredients that are considered MIND diet foods because they contain nutrients that support brain health.

Spinach, Goat Cheese & Walnut Salad with Raspberry VinaigretteSpinach, Goat Cheese & Walnut Salad with Raspberry Vinaigrette -

Serves 6


For the dressing:

  • 1 cup fresh raspberries
  • Zest and juice of ½ orange (about ¼ cup)
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher or sea salt

For the salad:

  • ½ cup chopped walnuts
  • 5 cups fresh baby spinach
  • ½ cup mandarin oranges, drained
  • ¼ cup crumbled goat cheese


Place the raspberries, orange zest and juice, olive oil, vinegar, honey or sugar, Dijon, and salt in the bowl of a blender or food processor. Puree until smooth. Taste and adjust seasoning, if necessary.

Heat a small skillet to medium-low heat. Add the walnuts to the dry skillet and toast about 60 seconds, tossing frequently, until lightly browned. Set aside to cool.

Build salads in 4 bowls with spinach, oranges, goat cheese, and toasted walnuts. Drizzle with raspberry dressing.

Cooking Notes:

  • Substitution Tip: Omit the goat cheese for a dairy free salad. Swap in maple syrup or sugar instead of honey for a vegan salad.
  • Variation Tip: Try a mix of chopped kale, Swiss chard and mustard greens rather than spinach.
This recipe is from the Brain Health Cookbook



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Julie Andrews
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.