Total Time
Prep 10 mins
Cook 0 mins


Ingredients Nutrition


  1. Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper.
  2. Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.