If you’re looking for a dish that effortlessly combines stunning color, fresh flavor, and nutrition all in one bowl, you’ll fall head over heels for this Raspberry-Spinach Salad with Avocado & Walnuts Recipe. It’s a showstopper at any table: plump raspberries add juicy sweetness, creamy avocado balances out crunch from toasted walnuts, and goat cheese lends a tangy finish, all tossed with vibrant spinach and a punchy homemade vinaigrette. Whether you’re impressing guests or simply treating yourself to a nourishing lunch, this salad is as joyful to eat as it is to make.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, fresh ingredients can create something truly memorable. Every element in this Raspberry-Spinach Salad with Avocado & Walnuts Recipe brings its own personality to the plate, working together to deliver beautiful color, flavor, and texture.
- Fresh baby spinach: Tender, mild, and nutritious—this forms the vibrant green base for your salad.
- Fresh raspberries: Bursting with sweet-tart flavor and brilliant ruby color, they brighten every bite.
- Ripe avocado: Silky avocado slices add creamy richness and heart-healthy fats.
- Chopped toasted walnuts: Toasting brings out their warm nuttiness and delightful crunch.
- Red onion (thinly sliced): Provides a gentle bite and a pop of gorgeous purple.
- Goat cheese or feta (crumbled): Lends a salty, creamy finish—pick your favorite for a custom touch!
- Olive oil: The foundation of the tangy, glossy vinaigrette.
- Raspberry vinegar or red wine vinegar: Adds bright acidity for depth and balance in the dressing.
- Honey: A touch of sweetness rounds out the dressing and pairs beautifully with the fruit.
- Dijon mustard: Gives the vinaigrette its subtle zip and helps it emulsify perfectly.
- Salt and black pepper: Essential to season the salad and bring all the flavors together.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Build the Salad Base
Begin by reaching for your largest serving bowl (trust me, this salad deserves room to shine!). Add the fresh baby spinach, scattering it loosely on the bottom. Next, gently top with fresh raspberries, creamy avocado slices, toasted walnuts, thinly sliced red onion, and a sprinkling of goat cheese or feta. Let the colors and textures layer naturally for a gorgeous presentation.
Step 2: Whisk the Dressing
In a small bowl or jar, whisk together the olive oil, raspberry (or red wine) vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified. This takes just a minute, but it’s what transforms the Raspberry-Spinach Salad with Avocado & Walnuts Recipe from simple to spectacular—every leafy bite gets coated with flavor!
Step 3: Dress and Toss
Just before serving, drizzle your freshly made vinaigrette over the salad. Use a gentle hand and toss lightly using salad tongs or two large spoons, ensuring the delicate ingredients (especially those juicy raspberries and soft avocado) don’t get squished. Toss only until everything is just coated and glossy.
Step 4: Serve Immediately
For the best possible texture and flavor, serve your salad as soon as it’s tossed. The crisp spinach, juicy berries, and creamy bits are at their absolute peak, promising a salad that’s as lively as it is satisfying.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
Bring out even more wow-factor by sprinkling extra toasted walnuts or a few whole raspberries on top right before serving. A little fresh-cracked black pepper or an extra drizzle of honey over the goat cheese truly makes this Raspberry-Spinach Salad with Avocado & Walnuts Recipe look and taste even more irresistible.
Side Dishes
This salad loves company! Serve it alongside a crusty baguette, a bowl of spring soup, or your favorite grilled protein. It pairs exceptionally well with roasted chicken, grilled salmon, or even a simple omelette for brunch. The blend of sweet, savory, and creamy makes it endlessly flexible.
Creative Ways to Present
To impress at your next gathering, try layering the salad ingredients in a clear trifle bowl for a beautiful display. Or, plate the Raspberry-Spinach Salad with Avocado & Walnuts Recipe individually for a restaurant-worthy touch. For outdoor parties, pack it in mason jars—dressing on the bottom and greens on top—to keep everything crisp until mealtime.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to one day. The spinach may wilt a little, but the flavors will still be vibrant. For best results, keep the dressing separate and only toss right before eating.
Freezing
This salad doesn’t stand up to freezing, as spinach, avocado, and raspberries lose their lovely texture once thawed. Enjoy the Raspberry-Spinach Salad with Avocado & Walnuts Recipe fresh—trust me, it’s worth it!
Reheating
No reheating needed here—this is strictly a fresh, chilled dish. If you’ve refrigerated leftovers, simply bring the salad to room temperature for a few minutes to soften the flavors before serving.
FAQs
Can I make the dressing ahead of time?
Absolutely! Mix up the vinaigrette for your Raspberry-Spinach Salad with Avocado & Walnuts Recipe up to three days in advance. Store in the refrigerator, and give it a good shake or stir before using.
What can I use instead of goat cheese?
Feta is a wonderful swap for a saltier, briny flavor, while blue cheese adds a bolder punch. You can also leave the cheese out entirely for a dairy-free version without sacrificing charm.
How can I make this salad a meal?
Top your Raspberry-Spinach Salad with Avocado & Walnuts Recipe with grilled chicken, salmon, or even tofu for a protein boost that makes it a complete meal—hearty, healthy, and delicious.
Are there nut-free alternatives?
If you need to avoid nuts, try pumpkin seeds or sunflower seeds. They’ll still offer a delightful crunch and a subtle flavor that fits right in with the salad’s other elements.
How do I keep the avocado from browning?
Wait until just before serving to slice and add the avocado. Tossing it with a touch of vinaigrette or lemon juice also helps slow down oxidation, so it stays fresh and green.
Final Thoughts
I can’t wait for you to experience the joy of sharing this Raspberry-Spinach Salad with Avocado & Walnuts Recipe. Whether you’re pulling it together for a relaxed lunch, a festive dinner, or just because you crave something bright and wholesome, it’s guaranteed to bring smiles and plenty of “how did you make that?” moments. Give it a try and let its fresh, lively flavors win you over!
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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 delightful combination of fresh flavors and textures, perfect for a light and refreshing meal.
Ingredients
Fresh Spinach
- 6 cups fresh baby spinach
Raspberries
- 1 cup fresh raspberries
Avocado
- 1 ripe avocado, sliced
Walnuts
- 1/3 cup chopped toasted walnuts
Red Onion
- 1/4 small red onion, thinly sliced
Cheese
- 1/4 cup crumbled goat cheese or feta
Dressing
- 3 tablespoons olive oil
- 1 tablespoon raspberry vinegar (or red wine vinegar)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, combine the spinach, raspberries, avocado slices, walnuts, red onion, and goat cheese.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, raspberry vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- Drizzle and Toss: Drizzle the dressing over the salad just before serving and toss gently to combine.
- Serve: Serve immediately for the best texture and flavor.
Notes
- Add grilled chicken or salmon to make this a hearty meal.
- Blue cheese can be used instead of goat cheese for a bolder flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 4g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
