This Raspberry-Spinach Salad with Avocado & Walnuts is a stunning blend of colors, textures, and flavors — the perfect balance of sweet, tart, and creamy. Fresh baby spinach leaves create a crisp base, ripe raspberries add natural sweetness, creamy avocado lends richness, and toasted walnuts provide a satisfying crunch. Tossed together with a light raspberry vinaigrette, this salad is elegant enough for entertaining yet simple enough for everyday meals. I first made this on a warm spring day, and it instantly became a favorite — refreshing, nourishing, and bursting with flavor. Whether served as a side or a light main dish, this salad feels like sunshine in a bowl.
Why You’ll Love This Recipe
This salad is fresh, healthy, and full of natural flavor contrasts — sweet berries, nutty crunch, creamy avocado, and tangy dressing. It’s packed with nutrients, ready in 10 minutes, and can easily be adapted with your favorite proteins or seasonal fruits.
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Raspberry-Spinach Salad with Avocado & Walnuts – Fresh, Vibrant, and Naturally Sweet
- Total Time: 10 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
This Raspberry-Spinach Salad with Avocado & Walnuts is a fresh, vibrant, and nutrient-packed dish combining sweet raspberries, creamy avocado, crunchy walnuts, and tender spinach leaves. Tossed in a light honey-balsamic dressing, it’s the perfect balance of flavor and texture for any occasion.
Ingredients
- 6 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 large avocado, diced
- 1/3 cup chopped walnuts, toasted
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well blended. Set aside.
- In a large salad bowl, combine baby spinach, raspberries, diced avocado, sliced red onion, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to coat without crushing the raspberries or avocado.
- Top with crumbled feta or goat cheese if using.
- Serve immediately for best freshness and flavor.
Notes
- Toast walnuts in a dry skillet for 3–4 minutes over medium heat to enhance their flavor.
- For a vegan version, skip the cheese or use plant-based feta.
- Great with grilled chicken or salmon for added protein.
- Dress just before serving to keep spinach crisp.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh baby spinach – Tender and mild, spinach is the perfect base that complements the sweetness of the raspberries.
Raspberries – Juicy, tart, and vibrant, they add both flavor and color while providing antioxidants.
Avocado – Adds creaminess and richness, balancing the tangy vinaigrette beautifully.
Walnuts – Toasted walnuts lend crunch and a toasty, nutty aroma. You can also use pecans or almonds.
Red onion – Sliced thinly, it gives a sharp, slightly sweet bite that enhances the salad’s depth.
Feta or goat cheese (optional) – Adds a tangy creaminess that pairs perfectly with the fruit and greens.
Raspberry vinaigrette – A simple blend of olive oil, vinegar, and mashed raspberries creates a light and fruity dressing that ties everything together.
Honey or maple syrup – Adds gentle sweetness to balance the acidity of the vinaigrette.
Balsamic or red wine vinegar – Gives a pleasant tang and depth of flavor to the dressing.
Salt and pepper – Simple seasoning to bring all the flavors into harmony.
Directions
Start by making the vinaigrette. In a small bowl, whisk together 3 tablespoons olive oil, 1½ tablespoons balsamic or red wine vinegar, 1 teaspoon honey or maple syrup, and a few mashed raspberries. Season with salt and pepper, and whisk until emulsified. Set aside.
In a dry skillet over medium heat, toast the walnuts for 2–3 minutes until fragrant. Let them cool.
In a large salad bowl, combine the baby spinach, fresh raspberries, sliced red onion, and toasted walnuts. Gently toss to mix.
Add diced or sliced avocado and crumble feta or goat cheese over the top. Drizzle with the raspberry vinaigrette just before serving and toss lightly to coat. Serve immediately for the freshest flavor.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This salad serves 4 as a side or 2 as a main dish. Prep time: 10 minutes. Total time: 10 minutes.
Storage/reheating
This salad is best served fresh. You can prepare the vinaigrette and toast the walnuts ahead of time, storing them separately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day — note that the spinach will wilt slightly once dressed. Keep avocado separate until ready to serve to prevent browning.
Variations and Customizations
Chicken and Raspberry Salad – Add grilled or shredded chicken for extra protein.
Berry Medley Salad – Mix in strawberries, blueberries, or blackberries for a colorful twist.
Vegan Version – Skip the cheese or use a plant-based alternative.
Nut-Free Option – Replace walnuts with sunflower or pumpkin seeds for crunch.
Quinoa Power Salad – Add ½ cup cooked quinoa for added protein and fiber.
Citrus Dressing – Swap the raspberry vinaigrette for orange or lemon juice-based dressing.
Cranberry-Walnut Variation – Use dried cranberries for a sweet-tart alternative to fresh raspberries.
Spicy Honey Dressing – Add a pinch of chili flakes or cayenne to the vinaigrette for subtle heat.
Avocado-Lime Twist – Add lime juice and zest to brighten the flavor profile.
Goat Cheese and Almond Combo – Use crumbled goat cheese and sliced almonds for a lighter nutty flavor.
FAQs
Can I use frozen raspberries?
Yes, but thaw and drain them well before adding to the salad or use them in the vinaigrette.
What other greens can I use?
Mixed baby greens, arugula, or kale work wonderfully.
How can I make the vinaigrette creamier?
Add a teaspoon of Dijon mustard or Greek yogurt for a thicker texture.
Can I make the salad ahead of time?
Yes, but add the dressing and avocado just before serving to keep it fresh.
Can I substitute the nuts?
Absolutely — pecans, almonds, or pistachios are great alternatives.
What cheese pairs best?
Feta or goat cheese works beautifully; for a milder flavor, try shaved Parmesan.
Is this salad gluten-free?
Yes, it’s naturally gluten-free.
Can I add grains or pasta?
Yes, farro, couscous, or orzo make it heartier.
How do I keep the avocado from browning?
Toss it in a little lemon or lime juice before adding to the salad.
What protein goes well with it?
Grilled chicken, shrimp, or even salmon complement this salad perfectly.
Conclusion
Raspberry-Spinach Salad with Avocado & Walnuts is a celebration of fresh, wholesome ingredients and vibrant flavors. With its balance of sweet, tangy, and creamy components, it’s as nourishing as it is beautiful. Perfect for spring and summer gatherings, or as a refreshing side to grilled dishes, this salad brings brightness and elegance to any meal. Once you try it, you’ll find yourself making it again and again.
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