1 ½ tablespoons pine nuts

1 (6 ounce) package fresh baby spinach, rinsed and patted dry with paper towels

1 cup seedless red grapes, halved

½ small red onion, peeled and thinly sliced

¼ cup crumbled feta cheese

¼ cup raspberry-walnut vinaigrette

In a small skillet set over medium-high heat, toast pine nuts for about 5 minutes, stirring often, until fragrant.

Coarsely chop spinach then add to a serving bowl.

Add grapes, onion, cheese and vinaigrette to serving bowl; toss to combine.

Sprinkle salad with pine nuts.