Vegan Baby Spinach & Walnut Salad with Raspberry Maple Vinaigrette Dressing

This is a mild and fruity flavored salad with contrasting textures and flavors that is perfect for spring or summer lunch or outdoor dinner. The dressing is both sweet and tangy.

  • 6 cups baby spinach, or any spinach
  • ½ cup red cabbage, thinly sliced or radicchio
  • ½ cucumber, peeled and thinly sliced or chopped
  • 1 carrot, peeled and sliced or diced
  • ½ red onion, thinly sliced, separated into rings to taste
  • Sliced pears or sliced avocados
  • ½ cup roasted walnuts, chopped

Tear lettuce into bite-sized pieces into a large salad bowl. Add 1 to 2 tablespoons of Raspberry Maple Vinaigrette Dressing and toss lettuce with red cabbage, cucumbers, carrots and red onions. Top with pears and walnuts.

Raspberry Maple Vinaigrette Dressing

  • 4 teaspoons raspberry vinegar
  • 2 teaspoons red wine vinegar
  • 1 teaspoon maple syrup
  • 1 shallot, finely minced
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 tablespoons of canola or olive oil

Whisk together ingredients or use blender.

Store any leftover dressing in the refrigerator.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.