If you’re searching for a vibrant, flavor-packed dish that’s as easy as it is eye-catching, the Raspberry-Spinach Salad with Avocado & Walnuts Recipe is about to become your go-to favorite. This salad bursts with color and contrast, balancing juicy berries, creamy avocado, tangy feta, and crunchy walnuts, all tossed with a lively balsamic-honey dressing. It’s the kind of salad that never sits on the sidelines—perfect for impressing guests or brightening up your weeknight dinner. The Raspberry-Spinach Salad with Avocado & Walnuts Recipe takes only 15 minutes, yet delivers a show-stopping combination of taste and texture you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s celebrate just how simple—and powerful—a handful of wholesome ingredients can be. Each component in the Raspberry-Spinach Salad with Avocado & Walnuts Recipe brings its own personality, whether that’s sweetness, creaminess, or crunch. Here’s what you’ll need for a salad that ticks all the flavor boxes:
- 6 cups fresh baby spinach: Tender leaves create a crisp, earthy base and look irresistibly green on your plate.
- 1 cup fresh raspberries: These juicy gems offer a sweet-tart burst with every bite and lend gorgeous pops of color.
- 1 ripe avocado, diced: Silky, buttery avocado pieces balance the sharper flavors and add luxe texture.
- 1/2 cup crumbled feta cheese: Creamy and tangy, feta brings a little saltiness that ties everything together.
- 1/3 cup toasted walnuts: Toasting unlocks deeper flavor, and the crunch is essential for contrast.
- 1/4 small red onion, thinly sliced: Just a touch of mellow sharpness to brighten the whole salad.
- 3 tablespoons olive oil: Rich and smooth, this forms the backbone of a glossy vinaigrette.
- 2 tablespoons balsamic vinegar: Adds complexity and a mellow tang to the dressing.
- 1 tablespoon honey: Honey softens the vinegar’s acidity and enhances the berries’ sweetness.
- 1 teaspoon Dijon mustard: Just the right amount of heat and tang for a punchy dressing.
- 1/4 teaspoon salt: Brings out the flavors of every other ingredient.
- 1/4 teaspoon black pepper: A subtle hit of spice to round out the vinaigrette.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Combine the Salad Ingredients
Start by grabbing your biggest, most beautiful salad bowl—this is a salad that deserves to be seen! Gently toss in the fresh baby spinach, then scatter over the juicy raspberries, creamy avocado cubes, crumbled feta cheese, toasty walnuts, and delicate red onion slices. Layering these right in the bowl lets you see all the colors and textures come together.
Step 2: Whisk the Dressing
In a small bowl or jar, add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk vigorously (or secure a lid and shake) until the mixture looks silky and slightly thickened. That’s how you know the dressing is fully emulsified and ready to coat every leafy bite. Homemade vinaigrette is a game-changer—rich, tangy, and just sweet enough!
Step 3: Dress and Toss
Just before you’re ready to eat, pour the dressing over the salad. Use salad tongs or your hands to gently toss, making sure everything gets an even, glossy coating without smashing the delicate raspberries or avocado. The magic happens in this step, when all those flavors start to mingle together!
Step 4: Serve Immediately
Once dressed, the Raspberry-Spinach Salad with Avocado & Walnuts Recipe is at its absolute best. Scoop generous portions onto plates or into bowls and get ready to lose yourself in the contrast of flavors and textures. Every forkful tastes like summer in a bowl.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
Take your presentation to the next level by adding extra flair on top. A few more raspberries, a scatter of crumbly feta, or some extra toasted walnuts give your Raspberry-Spinach Salad with Avocado & Walnuts Recipe a fresh, just-made look. Sometimes a sprinkle of freshly cracked black pepper or a few tiny basil leaves can give it an aromatic, gourmet finish.
Side Dishes
This salad loves company! Pair it with grilled chicken, seared salmon, or a crisp baguette for a more filling meal. If you’re planning a picnic or potluck, it also shines alongside pasta salads, quiche, or roasted veggies. The Raspberry-Spinach Salad with Avocado & Walnuts Recipe is a fantastic palate-cleanser between richer dishes.
Creative Ways to Present
Make it memorable with individual mason jar salads—perfect for meal prep or picnics. Arrange the ingredients in stripes atop a platter, letting each color pop, and drizzle the dressing tableside. Or, turn the Raspberry-Spinach Salad with Avocado & Walnuts Recipe into elegant appetizer bites by piling a tablespoon onto Belgian endive leaves for party-perfect nibbles.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (unlikely, but possible!), store the salad and dressing separately in airtight containers in the fridge. The spinach can go a little soggy if dressed too far ahead, so keep them apart until you’re ready to eat. If already tossed, cover and refrigerate promptly, and enjoy within a day for optimal texture.
Freezing
This is one salad that doesn’t love the freezer. The fresh greens, berries, and avocado just can’t hold up to freezing and thawing—the textures and flavors will suffer. Enjoy your Raspberry-Spinach Salad with Avocado & Walnuts Recipe fresh or store leftovers in the refrigerator for best results.
Reheating
No reheating required! The salad is meant to be served cool or at room temperature, making it perfect for warm days or easy meal prep. If you’ve added protein like chicken or salmon, you can gently reheat that separately and add it to your salad just before serving.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal for the Raspberry-Spinach Salad with Avocado & Walnuts Recipe because of their firm texture, but in a pinch, thawed frozen raspberries can be used. Be aware they’ll be softer and release more juice, which may lightly color the salad greens.
What can I substitute for feta cheese?
If feta isn’t your favorite or you don’t have it on hand, try creamy goat cheese for a milder flavor, or even crumbled blue cheese for a bolder finish. A dairy-free vegan cheese would also work well in the Raspberry-Spinach Salad with Avocado & Walnuts Recipe.
How do I keep the avocado from browning?
The key is to dice your avocado at the very last minute, just before serving. The acid in the balsamic vinaigrette also helps slow down browning, so toss the salad as soon as the avocado is added for maximum freshness.
Is this salad kid-friendly?
Absolutely! The sweet berries and creamy avocado often win over even picky eaters. You can always leave out the red onion for a milder taste, or serve the dressing on the side so everyone can customize their plate.
Can I add extra protein to make it a full meal?
Definitely! Grilled chicken, salmon, or even cooked quinoa make the Raspberry-Spinach Salad with Avocado & Walnuts Recipe a filling entrée. It’s flexible enough to be tailored to your cravings or whatever leftovers you have on hand.
Final Thoughts
If you love a dish that looks just as stunning as it tastes, give the Raspberry-Spinach Salad with Avocado & Walnuts Recipe a spot on your table. There’s something magical about that mix of creamy, crunchy, and sweet-tart flavors that keeps you coming back for more. I’d love to hear how it brightens up your next meal—don’t be surprised if it becomes your new favorite salad, too!
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a delightful mix of flavors and textures with this Raspberry-Spinach Salad featuring creamy avocado, sweet raspberries, crunchy walnuts, and tangy feta cheese tossed in a balsamic dressing. This refreshing salad is perfect for a light and nutritious meal.
Ingredients
Berry Salad:
- 6 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted walnuts
- 1/4 small red onion, thinly sliced
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Salad: In a large bowl, combine spinach, raspberries, avocado, feta, walnuts, and red onion.
- Make Dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Toss: Pour dressing over the salad and toss gently to coat.
- Serve: Enjoy immediately.
Notes
- To prevent avocado browning, cut just before serving.
- Substitute goat cheese for feta if desired.
- For a heartier dish, top with grilled chicken or salmon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 15 mg
