If you are searching for a vibrant, fresh, and truly delightful way to brighten your meals, then this Raspberry-Spinach Salad with Avocado & Walnuts Recipe is exactly what you need. Bursting with color and contrasting textures, this salad combines the peppery bite of baby spinach with the sweet juiciness of fresh raspberries, creamy slices of ripe avocado, and the satisfying crunch of toasted walnuts. It’s a perfect balance of flavors that comes together effortlessly, making it a go-to for a light lunch, an elegant side, or a healthy snack that feels anything but ordinary.
Ingredients You’ll Need
This recipe is a shining example of how simple ingredients can come together to create something extraordinarily delicious. Each element plays a crucial role, whether it’s adding a fresh pop of sweetness, a creamy texture, or a crunchy finish that keeps you coming back for more.
- 5 cups fresh baby spinach: Provides a tender, leafy base packed with nutrients and a mild peppery flavor.
- 1 cup fresh raspberries: Adds a burst of natural sweetness and juicy brightness.
- 1 ripe avocado (sliced): Brings creaminess and richness that beautifully balances the tartness of the berries.
- â…“ cup toasted walnuts (roughly chopped): Offers a satisfying crunch and a subtle nutty aroma.
- ¼ small red onion (thinly sliced): Introduces a mild sharpness to round out the flavors.
- 2 tablespoons crumbled feta cheese (optional): Adds a salty creaminess, making every bite more indulgent.
- 3 tablespoons olive oil: Creates a smooth, fruity dressing base with healthy fats.
- 1 tablespoon raspberry or balsamic vinegar: Gives a tangy lift that brightens the salad.
- 1 teaspoon honey: Balances acidity with a touch of natural sweetness.
- 1 teaspoon Dijon mustard: Adds subtle depth and a hint of spicy complexity to the dressing.
- Salt and black pepper to taste: Essential seasonings that enhance all the other flavors perfectly.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until the mixture is perfectly emulsified. This dressing is the magic touch that ties the salad ingredients together, balancing sweetness, acidity, and a little kick from the mustard in one smooth pour.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, gently toss together fresh baby spinach, juicy raspberries, creamy avocado slices, thinly sliced red onion, and toasted walnuts. The variety in textures here gives you a little crunch, smoothness, and freshness in every forkful.
Step 3: Dress and Toss
Drizzle the prepared dressing over the salad and toss delicately to coat everything evenly without bruising the tender spinach or mashing the raspberries. This step ensures each bite is bursting with flavor.
Step 4: Add the Finishing Touch
Sprinkle crumbled feta cheese over the top if you love that salty, creamy kick. It’s completely optional but highly recommended for an extra layer of indulgence.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
To elevate your Raspberry-Spinach Salad with Avocado & Walnuts Recipe even further, consider topping it with edible flowers for a gorgeous pop of color or a sprinkle of toasted sunflower seeds for added crunch. A light dusting of freshly cracked black pepper over the feta can also enhance the flavors beautifully.
Side Dishes
This salad pairs like a dream with grilled chicken or salmon, creating a well-rounded meal that satisfies without feeling heavy. It’s also a fantastic companion to a bowl of warm soup or a slice of crusty artisan bread to soak up any leftover dressing.
Creative Ways to Present
Serve the salad in individual glass bowls or on a rustic wooden board layered with leafy greens for a charming, casual presentation. For parties, arrange the ingredients in separate bowls and let guests build their own Raspberry-Spinach Salad with Avocado & Walnuts Recipe masterpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad ingredients separately if possible, especially the avocado slices which tend to brown quickly. Store the spinach, raspberries, walnuts, and dressing in airtight containers in the fridge for up to two days. Toss everything just before serving again.
Freezing
Since this salad relies on fresh fruit and greens, freezing is not recommended. The texture and taste of the spinach and raspberries will degrade, and avocado does not freeze well once sliced.
Reheating
This salad is best enjoyed fresh and cold. There’s no need to reheat it, as the flavors and textures shine brightest straight from the fridge or right after tossing with the dressing.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even pumpkin seeds make lovely alternatives, each adding their own unique crunch and flavor to the Raspberry-Spinach Salad with Avocado & Walnuts Recipe.
Is this salad suitable for vegans?
Yes, it can be made vegan by simply omitting the feta cheese or substituting it with a plant-based cheese alternative. The rest of the ingredients are totally vegan-friendly.
How do I keep the avocado from browning?
To slow browning, slice the avocado just before serving and toss it with a little lemon or lime juice. Alternatively, keep the avocado separate until the salad is ready to eat.
Can I prepare the salad the night before?
You can prep most of the ingredients a day ahead, but it’s best to keep the dressing and avocado separate until just before serving to maintain freshness and texture.
What other dressings work well with this salad?
While the raspberry or balsamic vinaigrette is perfect here, a light citrus vinaigrette or even a honey mustard dressing can work beautifully for a different twist on the Raspberry-Spinach Salad with Avocado & Walnuts Recipe.
Final Thoughts
This Raspberry-Spinach Salad with Avocado & Walnuts Recipe is a celebration of fresh, wholesome ingredients coming together in perfect harmony. Whether you’re looking for a nutritious meal or a stunning side dish, this salad fits the bill with ease and elegance. Give it a try and watch how it transforms ordinary days into flavorful moments you’ll want to savor again and again.
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This vibrant Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing and nutrient-packed dish perfect for a light lunch or a satisfying side. Featuring fresh baby spinach, juicy raspberries, creamy avocado, and crunchy toasted walnuts, it’s tossed in a tangy homemade vinaigrette with olive oil, raspberry or balsamic vinegar, honey, and Dijon mustard. Finished with optional crumbled feta and thinly sliced red onion, this salad combines sweet, savory, and nutty flavors for a perfect balance.
Ingredients
Salad
- 5 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 ripe avocado, sliced
- â…“ cup toasted walnuts, roughly chopped
- ¼ small red onion, thinly sliced
- 2 tablespoons crumbled feta cheese (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon raspberry or balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and black pepper until the ingredients are fully emulsified and combined.
- Combine salad ingredients: In a large mixing bowl, add the baby spinach, fresh raspberries, sliced avocado, thinly sliced red onion, and toasted walnuts.
- Dress the salad: Drizzle the prepared dressing over the salad ingredients. Toss gently and carefully to coat the leaves and fruit without mashing the avocado or breaking the raspberries.
- Add finishing touches: If using, sprinkle the crumbled feta cheese evenly on top of the salad.
- Serve: Serve the salad immediately as a light lunch or a flavorful side dish to complement grilled proteins or other meals.
Notes
- For extra crunch, add sunflower seeds or substitute walnuts with pecans.
- This salad pairs wonderfully with grilled chicken or salmon for a heartier meal.
- Use raspberry vinegar for a fruitier, lighter finish or balsamic vinegar for a richer, more robust flavor experience.
