Spinach, Green Pea, Raspberry, and Asparagus Salad

Spinach, Green Pea, Raspberry, and Asparagus Salad

This fresh spinach salad is oh-so-good for you and the perfect lunch. It is chock full of anti-inflammatory vegetables, berries, and walnuts.
Course Salad
Servings 3
Calories 428 kcal



  • 4 ounces chick pea pasta (like Banza)
  • 1 bunch fresh asparagus (about 1 pound)
  • 1 5-ounce container baby spinach
  • 1 cup frozen green peas, thawed
  • ½ cup chopped walnuts
  • 1 6-ounce container red raspberries, rinsed 6 to be used in dressing


  • 6 raspberries (from 6-ounce container)
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 ½ tsp Dijon Mustard
  • ½ tsp freshly ground pepper
  • ¼ tsp salt more or less to taste, may omit


  • Prepare pasta per package instructions. Drain and rinse with cold water. Set aside.

Prepare asparagus.

  • Remove the woody bottoms of the asparagus and discard. Cut asparagus stalks into 1 -inch pieces. Arrange asparagus pieces in a shallow microwave proof casserole dish. Thoroughly wet apaper towel that is large enough to completely cover asparagus. Place in microwave and cook on high for 3 minutes. When done, immediately remove from microwave and carefully remove paper towel. Place asparagus in strainer and rinse with cold water. Set aside to drain.

Prepare dressing.

  • Place all dressing ingredients in a mini food processor or blender. Blend until smooth. Divide 3 ways.

Assemble salads.

  • Divide and layer salad ingredients evenly 3 ways sprinkling walnuts over the top. Drizzle dressing over top.   


(see below for nutrition information)


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Makes 3 servings. Nutrition facts per serving: Calories: 428; Total fat: 22 g, Saturated fat: 2 g, Cholesterol: 0 mg, Sodium: 402 mg, Potassium: 813 mg, Total carbohydrate: 48 g, Fiber: 15 g, Sugars: 10 g, Added sugars: 0 g, Protein: 18 g, Vitamin A: 188% RDA, Vitamin C: 73% RDA, Calcium: 59% RDA, Iron: 29% RDA.

(The values stated above may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.)

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