I’ve got to tell you, this Raspberry-Spinach Salad with Avocado & Walnuts Recipe is one of my absolute favorites to whip up when I want something fresh, colorful, and packed with flavor. It’s like biting into a perfect balance of sweetness, creaminess, and crunch all in one bowl—trust me, it’s a salad that even the pickiest eaters will rave about. The combination of juicy raspberries, buttery avocado, and toasted walnuts over tender spinach really makes it stand out from the crowd.
Whether you’re looking for a light lunch, a side dish for dinner, or something special to bring to a potluck, you’ll find that this Raspberry-Spinach Salad with Avocado & Walnuts Recipe fits the bill perfectly. It’s one of those recipes I discovered when I needed a healthy but satisfying option, and now I keep coming back to it for its simplicity and fresh ingredients that feel good to eat.
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The tartness of raspberries pairs beautifully with creamy avocado and nutty walnuts.
- Easy to Make: With just a few simple steps, you’ll have a stunning salad ready in under 20 minutes.
- Healthy & Nutritious: Packed with vitamins, healthy fats, and fiber, it’s a guilt-free treat your body will thank you for.
- Make-Ahead Friendly: The dressing can be prepared days ahead, saving you time when entertaining or meal prepping.
Ingredients You’ll Need
The magic of this Raspberry-Spinach Salad with Avocado & Walnuts Recipe lies in fresh, quality ingredients that complement each other perfectly. Shopping for ripe avocados, fresh raspberries, and crisp baby spinach will make all the difference.
- Oranges: You’ll need two medium ones; make sure to pick juicy ones since their segments add a lovely burst of freshness.
- Lemon juice: Adds an essential zing to brighten up the dressing.
- Small shallot: Finely chopped to provide a subtle onion flavor without overpowering the salad.
- Dijon mustard: Helps emulsify the dressing and adds a gentle tang.
- Salt: Enhances all flavors—don’t skip it or under-salt!
- Walnuts: Toasted for a satisfying crunch and nutty aroma.
- Extra-virgin olive oil: Rich and smooth, it pulls the dressing together beautifully.
- Avocado: Choose one that’s ripe but firm to ensure creamy chunks that hold their shape.
- Raspberries: Fresh and delicate, they add a pop of color and natural sweetness.
- Baby spinach: Tender leaves that act as the perfect canvas for all these bold flavors.
Variations
I love making this Raspberry-Spinach Salad with Avocado & Walnuts Recipe my own by swapping out some ingredients depending on what’s in season or personal preferences—you should definitely feel free to experiment, too!
- Swap the berries or nuts: I found that blackberries, strawberries, or even pomegranate seeds work wonderfully if raspberries are out of season. For nuts, pecans or toasted slivered almonds add a nice twist.
- Nut-free version: For those with allergies, I substitute walnuts with roasted pumpkin seeds or sunflower seeds, and it still packs that crunchy punch.
- Add some cheese: Sometimes I sprinkle feta or goat cheese to introduce salty creaminess—totally optional but highly recommended.
- Make it heartier: Toss in some cooked quinoa or grilled chicken breast for a more filling meal.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Prepare Your Citrus Base
This step is where the dressing magic starts. Supremé one orange—meaning you cut away the peel and membranes to retrieve just the juicy segments—and set them aside for later. Then zest the other orange until you get about half a teaspoon of zest, and juice it until you gather 2 tablespoons of juice. Combine the zest and juice in a large bowl, then whisk in lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this mixture sit for at least 10 minutes so those flavors meld beautifully—trust me, this resting time makes a difference!
Step 2: Toast the Walnuts
While the dressing rests, toast your walnuts in a dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they’re fragrant and just browned. This step brings out the walnut’s natural oils and deepens their flavor, which really elevates the salad. Keep an eye on them, though; walnuts can go from toasted to burnt quickly.
Step 3: Whisk and Combine the Dressing
With the lemon juice mixture still in the bowl, keep whisking constantly as you slowly drizzle in the olive oil. This slow incorporation creates a silky, emulsified dressing that clings perfectly to all your salad ingredients. Then, gently fold in the chopped avocado, fresh raspberries, baby spinach, and reserved orange segments. Toss carefully until everything is evenly coated—this is the point where your kitchen smells amazing and you’ll be itching to dive in!
Step 4: Finish with Toasted Walnuts
Sprinkle those toasted walnuts on top for an irresistible crunch and slightly smoky flavor. I always add these last so they stay crisp and maintain their texture when you eat the salad.
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Master the Orange Supremé: It took me a few tries to perfect cutting orange segments cleanly—use a sharp knife and be patient to avoid any bitter pith getting into your salad.
- Don’t Skip Toasting Walnuts: It’s a small step that ramps up the flavor exponentially, so even though it’s tempting to skip, your salad will thank you for the extra effort.
- Add Oil Slowly: When whisking in olive oil, pour it in a thin stream to ensure the dressing emulsifies properly and doesn’t separate later.
- Handle Avocado Gently: Toss the salad gently after adding avocado to prevent it from turning mushy or bruised.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
I often sprinkle a few extra whole raspberries and some finely chopped fresh herbs like mint or basil on top—that brightens up the presentation and adds even more layers to the flavor. A light dusting of cracked black pepper also brings a nice subtle kick.
Side Dishes
This salad pairs beautifully with grilled salmon or chicken, making for a balanced and elegant meal. For a vegetarian option, I love serving it alongside quinoa or couscous—that way, you get a fulfilling combination of protein and veggies.
Creative Ways to Present
For special occasions, I like to serve the salad in individual glass bowls or mason jars layered carefully so the colors pop. It’s great for impressing guests and makes portion control easier. Adding edible flowers on top also amps up the wow factor!
Make Ahead and Storage
Storing Leftovers
I’ve found the best way to store leftovers is to keep the salad undressed or the dressing separate in the fridge if you want it to stay fresh longer. The mixed salad tends to wilt after a few hours, especially with avocado, so if you store leftovers fully tossed, eat them within a day.
Freezing
This salad is best enjoyed fresh, so I wouldn’t recommend freezing it. The delicate raspberries and creamy avocado don’t hold up well to freezing—they’ll turn mushy and lose their fresh texture.
Reheating
Since this salad is meant to be served fresh and cold, reheating isn’t recommended. If you want to repurpose leftovers, simply add fresh greens and avocado, then drizzle with leftover dressing.
FAQs
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Can I make this Raspberry-Spinach Salad with Avocado & Walnuts Recipe ahead of time?
Yes! You can prepare the dressing up to three days ahead and keep it refrigerated in an airtight container. Toast the walnuts and store them at room temperature in an airtight container too. The salad itself is best assembled just before serving to keep the spinach crisp and the avocado fresh.
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What can I substitute if I don’t have raspberries or walnuts?
If raspberries aren’t available, try substituting with strawberries, blackberries, or pomegranate seeds. For walnuts, pecans, slivered almonds, or pistachios work well. If you need a nut-free option, roasted sunflower or pumpkin seeds give great crunch.
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How do I keep the avocado from browning in the salad?
Using a ripe but firm avocado helps it hold its shape better. Also, toss the salad gently and serve it immediately after mixing. The acid in the dressing (from lemon and orange juice) helps slow the browning process as well.
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Can I add protein to make this salad a full meal?
Absolutely! Grilled chicken, salmon, shrimp, or cooked quinoa are excellent additions that make the salad heartier while complementing the fresh flavors.
Final Thoughts
This Raspberry-Spinach Salad with Avocado & Walnuts Recipe is truly one of those dishes that feels like a little celebration every time you serve it. I love how it combines simple, wholesome ingredients into something elegant and bursting with flavor—a real crowd-pleaser. You should definitely give it a try next time you want a fresh, nourishing meal that goes beyond the usual salad. Trust me, you’ll be coming back for seconds!
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Raspberry-Spinach Salad featuring creamy avocado, toasted walnuts, and a citrusy lemon-orange vinaigrette. This salad offers a beautiful blend of sweet and tart flavors with a satisfying crunch, perfect for a light lunch or a colorful side dish.
Ingredients
Dressing
- 2 medium oranges, divided
- 1 1/2 tablespoons lemon juice
- 1 small shallot, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 3/4 cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Instructions
- Prepare the orange segments and dressing base: Suprȇme one orange by carefully cutting away the peel and pith, then segmenting the orange. Set aside these segments. Zest the second orange to obtain about ½ teaspoon of zest, then juice it to yield 2 tablespoons of juice. In a large bowl, combine the orange zest and juice.
- Make the dressing: To the orange juice mixture, add 1½ tablespoons lemon juice, the finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Whisk these ingredients together and let the mixture stand for at least 10 minutes to develop flavors.
- Toast the walnuts: Place ¾ cup coarsely chopped walnuts in a small skillet over medium heat. Stir frequently and cook for 3 to 5 minutes until the nuts are fragrant and golden brown. Remove from heat and set aside to cool.
- Emulsify the dressing: While continuously whisking the lemon-orange mixture, slowly pour in 3 tablespoons of extra-virgin olive oil until the dressing is fully emulsified and combined.
- Assemble the salad: Add the chopped avocado, 6 ounces of fresh raspberries, 5 ounces of baby spinach, and the reserved orange segments to the bowl with the dressing. Gently toss the salad ingredients until everything is evenly coated with the dressing.
- Serve: Sprinkle the toasted walnuts evenly over the salad just before serving for added crunch and flavor.
Notes
- The dressing and toasted walnuts can be prepared up to 3 days in advance. Store the dressing in an airtight container in the refrigerator and the walnuts at room temperature in an airtight container.
- If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds.
- For nut variations, try pecans, slivered almonds, or pistachios. For a nut-free crunch, use roasted sunflower or pumpkin seeds.
- Prepare and serve the salad fresh for best texture and flavor.
Nutrition
- Serving Size: 1½ cups
- Calories: 250
- Sugar: 5g
- Sodium: 146mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
