Spinach Salad with Raspberry Walnut Vinaigrette

“A delicious paella arriving at your doorstep is always a treat,” says Eduardo Balaguer, owner and head chef at Venga Paella. During the extended shelter-in-place order, his company has been providing donated paellas for Building Futures, a local organization that helps victims of domestic violence. They have also have also been pleased to continue providing paella to customers via delivery. “The paellas are delivered hot and fresh in the authentic pan that they are cooked in,” he says.

Balaguer recommends pairing that paella with a lightly dressed salad, and he’s pleased to share this favorite.


Serves 4

2 tablespoons pine nuts
6 ounces fresh baby spinach
1 cup sliced seedless red grapes or whole raspberries
¼ cup crumbled feta cheese
Raspberry Walnut Vinaigrette (see below)

Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant. Coarsely chop spinach. In a serving bowl , toss together spinach, grapes or raspberries, and feta cheese and lightly dress with vinaigrette to taste. Sprinkle with the toasted pine nuts, and serve immediately.

Raspberry Walnut Vinaigrette

¼ cup chopped roasted walnuts
½ cup fresh raspberries
½ cup extra-virgin olive oil
¼ cup vinegar
1 teaspoon minced fresh tarragon
Salt and pepper to taste

Whisk all ingredients together using a hand blender until emulsified (about 15 seconds on high speed).

Photo courtesy of Venga Paella. Illustration by Charmaine Koehler-Lodge.