Mediterranean-Inspired Spinach Salad

1.In a small bowl or blender, mash the fresh raspberries with a fork or pulse until smooth, then whisk in the apple cider vinegar, maple syrup, salt, and pepper.

2.Slowly drizzle the olive oil into the raspberry mixture while whisking constantly until the dressing is emulsified and glossy.

3.Place the pine nuts in a dry skillet over medium-low heat and toast for 3-5 minutes, tossing frequently until golden brown and fragrant.

4.In a large salad bowl, combine the baby spinach, sliced sun-dried tomatoes, and thinly sliced red onions.

5.Drizzle half of the raspberry vinaigrette over the greens and toss gently to coat every leaf.

6.Top the salad with the vegan feta crumbles and toasted pine nuts, then serve immediately with the remaining dressing on the side.