Raspberry-Spinach Salad with Avocado and Walnuts

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Raspberry-Spinach Salad with Avocado and Walnuts

A stunningly fresh salad bursting with sweet raspberries, creamy avocado, toasted walnuts, and tender baby spinach. Tossed in a tangy homemade raspberry vinaigrette, it’s as nutritious as it is beautiful — ready in just 15 minutes with no cooking required.

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Prep Time 15

Total Time 15

Servings: 4 people

Course: Light Lunch, Salad, Side Dish

Cuisine: American, Contemporary

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the Salad

6 oz fresh baby spinach about 6 cups, washed and dried
1.5 cups fresh raspberries gently rinsed
1 large ripe avocado sliced or cubed
0.5 cup walnut halves or pieces toasted
0.25 cup red onion very thinly sliced
0.25 cup feta or goat cheese optional

For the Raspberry Vinaigrette

0.25 cup fresh raspberries
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar or red wine vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove minced
1 pinch salt and black pepper
1-2 tbsp water to thin dressing if needed

Optional Add-ins & Variations

grilled chicken breast for protein
dried cranberries or mandarin orange segments
sunflower seeds or pepitas
quinoa or farro

Equipment

Large Salad Bowl
Small Blender or Food Processor
Cutting Board
Chef’s Knife
Whisk
Dry Skillet (for toasting walnuts)

Method

Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.
In a blender, combine ¼ cup raspberries, olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth. Add water as needed to thin.
Wash and thoroughly dry baby spinach. Tear any large leaves if needed.
Slice avocado and red onion thinly. To prevent avocado browning, sprinkle with lemon juice if not serving immediately.
In a large bowl, layer spinach, raspberries, walnuts, red onion, and avocado. Drizzle with vinaigrette just before serving.
Sprinkle with crumbled feta or goat cheese if using. Toss gently or arrange beautifully for presentation.

Notes

Toast your walnuts — it elevates flavor dramatically. Keep dressing separate until serving to avoid soggy spinach. For vegan version, skip cheese and use maple syrup instead of honey.