If you’re looking for a showstopper salad that’s bursting with color, flavor, and nutrients, let me introduce you to my personal favorite: Raspberry-Spinach Salad with Avocado & Walnuts. This vibrant dish is everything a salad should be — fresh, satisfying, and absolutely gorgeous on the table. The tender baby spinach, juicy raspberries, creamy avocado, and crunchy walnuts are all tossed together with a tangy-sweet raspberry dressing that ties it all together. It’s a salad you’ll crave year-round, whether as a light lunch, a dinner side, or the centerpiece of a potluck spread.
Ingredients You’ll Need
Every ingredient in this recipe has a purpose, adding a unique touch to the overall taste, texture, or visual appeal. The ensemble is simple but mighty, coming together in a way that feels truly special and effortlessly delicious.
- Fresh baby spinach: The tender base that brings mild flavor and gorgeous green color.
- Fresh raspberries: Juicy bursts of sweetness that make the salad pop with tart flavor and vibrant red.
- Ripe avocado, sliced: Adds creamy richness and a buttery texture that balances the tartness.
- Walnuts, toasted: Toasting deepens their flavor and gives an irresistible crunch to every bite.
- Red onion, thinly sliced: Offers a sharp, savory bite that contrasts beautifully with the fruits.
- Crumbled feta cheese: Brings a salty tang and a creamy texture that pairs perfectly with the other flavors.
- Olive oil: The smooth, rich base for your homemade dressing.
- Raspberry vinegar (or red wine vinegar): Lends a fruity, tangy punch to the dressing—use raspberry for a flavor boost!
- Honey: A touch of natural sweetness to balance out the acidity of the vinaigrette.
- Dijon mustard: Adds gentle heat and helps emulsify the dressing for a silky finish.
- Pinch of salt: Just enough to enhance all the fresh flavors.
- Pinch of black pepper: For a subtle kick and extra complexity.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prep the Ingredients
Start by washing and drying your baby spinach thoroughly, as any residual water can water down the salad. Slice your ripe avocado just before assembling so it stays fresh and vibrant. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden. Thinly slice the red onion and crumble your feta cheese if it’s not already pre-crumbled. Having everything prepped makes assembly a breeze!
Step 2: Mix the Salad Base
In a large salad bowl, combine the baby spinach, raspberries, sliced avocado, toasted walnuts, red onion, and crumbled feta. This colorful mix is a feast for the eyes and sets the stage for the star vinaigrette.
Step 3: Whisk the Raspberry Vinaigrette
In a small bowl, whisk together the olive oil, raspberry (or red wine) vinegar, honey, Dijon mustard, a pinch of salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and glossy. Taste and adjust the seasoning if needed — sometimes a little extra honey or vinegar takes it from good to incredible.
Step 4: Dress and Toss
Just before serving, drizzle the vinaigrette over the salad ingredients. Using clean hands or salad tongs, gently toss everything together, making sure the avocado and raspberries stay mostly intact. This step ensures every bite is coated in that irresistible dressing without crushing the delicate ingredients.
Step 5: Serve Immediately
The Raspberry-Spinach Salad with Avocado & Walnuts really shines when served right away. The freshness of the greens, the creaminess of the avocado, and the crunch of the walnuts are all at their peak. Don’t wait too long — enjoy it while the textures and flavors are at their best!
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
A final flourish of extra feta, a few more toasted walnuts, or even an extra scattering of fresh raspberries on top will make your salad pop. For a little extra green, try a sprinkling of fresh chopped mint or basil — it adds a fragrant lift and a chef’s touch.
Side Dishes
This salad pairs beautifully with grilled chicken, salmon, or chickpeas for a satisfying vegetarian meal. For a picnic or potluck, serve it alongside crusty bread, a simple soup, or a platter of assorted cheeses and crackers. The Raspberry-Spinach Salad with Avocado & Walnuts is versatile enough to complement almost anything!
Creative Ways to Present
Make it party-ready by arranging on a big platter, layering the ingredients for a dramatic look, or serving in individual jars for a portable treat. You can also transform this salad into elegant appetizer cups for a fancy dinner party. However you present it, this salad is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Raspberry-Spinach Salad with Avocado & Walnuts in an airtight container in the refrigerator. Keep in mind that the spinach and avocado are best enjoyed fresh, so try to eat leftovers within a day for optimal flavor and texture.
Freezing
Freezing isn’t recommended for this salad, as the spinach and avocado do not thaw well and will lose their texture. If you want to save prep time, you can freeze the toasted walnuts separately and use them as needed.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so no reheating is necessary. If the salad has been refrigerated, let it sit out for a few minutes before serving to bring out the flavors. If you’ve added grilled chicken or another protein, warm that separately and add it just before serving.
FAQs
Can I use a different type of cheese in the Raspberry-Spinach Salad with Avocado & Walnuts?
Absolutely! Goat cheese is a wonderful substitute for feta, offering a slightly creamier texture and tangier flavor. Blue cheese can also work if you’re looking for something bolder.
How can I make the salad vegan?
To make this salad vegan, simply omit the feta cheese or use a plant-based alternative, and swap the honey in the dressing for maple syrup or agave nectar.
What’s the best way to toast walnuts?
Toasting walnuts is quick and easy. Place them in a dry skillet over medium heat, stirring often, for about 3–5 minutes until they’re golden brown and fragrant. Let them cool before adding to the salad for maximum crunch.
Can I make the Raspberry-Spinach Salad with Avocado & Walnuts ahead of time?
You can prep the individual components (spinach, walnuts, vinaigrette, and cheese) ahead of time, but wait to slice the avocado and combine everything until just before serving to keep it fresh and vibrant.
What if I don’t have raspberry vinegar?
No worries! Red wine vinegar is a great stand-in. If you want a little extra raspberry flavor, you can muddle a couple of fresh raspberries into the dressing before whisking.
Final Thoughts
If you’re ready to bring some color and excitement to your table, give Raspberry-Spinach Salad with Avocado & Walnuts a try. It’s a true crowd-pleaser with a perfect blend of flavors and textures. I hope you enjoy every bite as much as I do!
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Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Raspberry-Spinach Salad featuring creamy avocado, crunchy toasted walnuts, tangy feta, and a sweet-tart raspberry vinaigrette. This vegetarian and gluten-free salad is perfect for a light lunch or a colorful side dish, combining nutritious greens with bursts of fruity flavor and satisfying textures.
Ingredients
Salad
- 6 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 ripe avocado, sliced
- 1/2 cup walnuts, toasted
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
Dressing
- 3 tablespoons olive oil
- 1 tablespoon raspberry vinegar (or red wine vinegar)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch of salt
- pinch of black pepper
Instructions
- Prepare the salad ingredients: In a large salad bowl, combine the fresh baby spinach, fresh raspberries, sliced ripe avocado, toasted walnuts, thinly sliced red onion, and crumbled feta cheese, ensuring all ingredients are evenly distributed.
- Make the dressing: In a separate small bowl, whisk together the olive oil, raspberry vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is well emulsified and smooth.
- Dress the salad: Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all the ingredients evenly without bruising the delicate raspberries and avocado slices.
- Serve immediately: Serve the salad right away to enjoy the freshest flavor and optimal texture, ensuring the spinach is crisp and the vinaigrette is vibrant.
Notes
- For added protein, top the salad with grilled chicken or chickpeas to make it more filling.
- Walnuts can be substituted with pecans if preferred, and feta cheese can be replaced with goat cheese for a different tangy flavor.
- The dressing can be made ahead of time and stored in the refrigerator for up to 3 days to save preparation time.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
