Raspberry-Spinach Salad with Avocado & Walnuts Recipe

I absolutely love how fresh and vibrant this Raspberry-Spinach Salad with Avocado & Walnuts Recipe turns out every time I make it. It’s one of those dishes that feels fancy yet comes together super quickly—perfect for when you want something healthy that doesn’t sacrifice flavor. The zing from the citrus dressing combined with creamy avocado and crunchy toasted walnuts just makes my taste buds sing.

Whether you’re serving it as a light lunch or as a colorful side dish at dinner, you’ll find that this Raspberry-Spinach Salad with Avocado & Walnuts Recipe balances sweet, tart, creamy, and crunchy elements perfectly. I first tried this salad on a warm spring afternoon, and my family went crazy for it—it’s definitely become a staple I reach for when I need a crowd-pleaser that feels effortless.

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Ingredients You’ll Need

I love that the ingredients in this Raspberry-Spinach Salad with Avocado & Walnuts Recipe are simple, fresh, and easy to find. The magic really happens when you combine them, so don’t hesitate to pick the freshest raspberries and ripest avocado for best results.

• Oranges: Choose firm, juicy oranges to get sweet segments and flavorful zest.
• Lemon juice: Freshly squeezed is best to brighten the dressing naturally.
• Shallot: Finely chopped shallot adds a mild onion flavor without overpowering the salad.
• Dijon mustard: Gives the dressing a tangy kick and helps emulsify the oil.
• Salt: Enhances all the flavors—don’t skip it!
• Walnuts: Toasted for that irresistible crunch and nuttiness.
• Extra-virgin olive oil: The base of the dressing, adding richness and smoothness.
• Avocado: Creamy and buttery, it balances the tart raspberries beautifully.
• Raspberries: Choose ripe, plump raspberries that’re bursting with flavor.
• Baby spinach: Tender and mild, it’s a perfect green that doesn’t overshadow the other ingredients.

Variations

I like tweaking this Raspberry-Spinach Salad with Avocado & Walnuts Recipe depending on the season or what I have on hand. It’s so flexible that you can easily make it your own and still keep that fresh vibe going strong.

• Use Different Berries: When raspberries are out of season, I switch to strawberries or blackberries—they add their own burst of sweetness that pairs great with the lemony dressing.
• Swap Nuts: Pecans or slivered almonds are delicious alternatives to walnuts, and they toast up nicely for that crisp texture.
• Nut-Free Option: Roasted sunflower or pumpkin seeds work fabulously if you’re avoiding nuts.
• Vegan Twist: Just leave out the Dijon mustard if you want, or swap with a mustard alternative—you won’t lose much from the overall zing.

How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe

Step 1: Prepare the Citrus Dressing

Start by suprêmeing one orange to get those beautiful, juicy segments—you’ll want to work carefully to avoid any bitter pith. Then zest the other orange to get about ½ teaspoon of zest, and juice it to gather 2 tablespoons of fresh orange juice. Combine the zest and juice in a large bowl, then whisk in the lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this mixture rest for at least 10 minutes to allow the flavors to meld and the shallot to soften, which mellows out its sharpness.

Step 2: Toast the Walnuts

While the dressing rests, heat a small skillet over medium heat and add the walnuts. Keep stirring frequently for about 3 to 5 minutes until they’re fragrant and a rich golden brown. Toasting walnuts makes all the difference—it amps up their flavor and adds a wonderful crunch that really elevates the salad.

Step 3: Emulsify the Dressing and Toss the Salad

While whisking the dressing mixture constantly, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and looks glossy. This gentle whisking helps ensure the oil doesn’t separate and coats the spinach leaves and fruit beautifully. Add chopped avocado, raspberries, baby spinach, and the prepared orange segments to the bowl. Gently toss everything together until the salad is evenly coated with the dressing. Lastly, sprinkle the toasted walnuts on top for that final touch of crunch.

How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe

Garnishes

I love to finish this salad with a sprinkle of freshly cracked black pepper and sometimes a touch of crumbled feta or goat cheese for an extra tangy layer. A few mint leaves or fresh basil torn over the top can brighten it up even more—plus, it adds a lovely visual pop that makes this salad even more inviting.

Side Dishes

This salad pairs wonderfully with grilled chicken or salmon for a light protein boost. I often serve it alongside crusty bread and a simple soup, like tomato bisque, making it a perfect balanced meal for spring or summer dinners.

Creative Ways to Present

For a party or special occasion, I like to present the salad on a large platter layered with spinach leaves, then artfully arrange raspberries, avocado chunks, and orange segments on top. Adding the toasted walnuts right before serving keeps that satisfying crunch intact and makes the dish look effortlessly elegant.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad separately from the dressing if possible to keep the spinach crisp and the avocado fresh. Otherwise, keep it all together in an airtight container in the fridge and enjoy within a day or two for best texture.

Freezing

This Raspberry-Spinach Salad with Avocado & Walnuts Recipe doesn’t freeze well due to the delicate nature of the spinach, avocado, and raspberries. I wouldn’t recommend freezing it, as the texture and freshness will suffer when thawed.

Reheating

This salad is best enjoyed fresh or chilled. If you want to serve leftovers, just let them come to room temperature for about 10–15 minutes before digging in—reheating isn’t necessary or recommended.

FAQs

Final Thoughts

This Raspberry-Spinach Salad with Avocado & Walnuts Recipe holds a special place in my recipe box because it’s so bright, nourishing, and effortless. It’s the kind of salad you crave when you want something light but satisfying, full of texture and vibrant flavors that feel like spring on a plate. I’m excited for you to make it and discover how simple ingredients can come together to create a dish that your family and guests will ask for again and again!

Raspberry-Spinach Salad with Avocado & Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 149 reviews

• Author: Lauren
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

A vibrant and refreshing Raspberry-Spinach Salad featuring creamy avocado, crunchy toasted walnuts, and a tangy citrus dressing made with fresh orange and lemon juice. Perfect for a light lunch or a colorful side dish.

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Ingredients

Units USM Scale 1x2x3x

Dressing Ingredients

• 2 medium oranges, divided
• 1 1/2 tablespoons lemon juice
• 1 small shallot, finely chopped
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 3 tablespoons extra-virgin olive oil

Salad Ingredients

• 3/4 cup coarsely chopped walnuts
• 1 medium avocado, chopped
• 1 (6-ounce) package raspberries
• 1 (5-ounce) package baby spinach

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Instructions

1. Prepare the citrus dressing: Supremé one orange and set the segments aside. Zest the second orange to yield about ½ teaspoon zest, then juice it to get 2 tablespoons of orange juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, the finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Let this mixture sit for at least 10 minutes to meld the flavors.
2. Toast the walnuts: Place ¾ cup chopped walnuts in a small skillet over medium heat. Stir frequently for 3 to 5 minutes until the nuts are fragrant and lightly browned. Remove from heat and let cool.
3. Emulsify the dressing: While whisking the citrus dressing constantly, slowly drizzle in 3 tablespoons of extra-virgin olive oil until the dressing is fully combined and emulsified.
4. Assemble the salad: Gently add the chopped avocado, raspberries, baby spinach, and the reserved orange segments to the bowl with the dressing. Toss carefully until all ingredients are evenly coated with the dressing.
5. Add toasted walnuts: Sprinkle the toasted walnuts on top of the tossed salad just before serving for a crunchy texture and enhanced nutty flavor.

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Notes

• You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Shake or whisk well before using.
• Toast walnuts ahead of time and keep them in an airtight container at room temperature for up to 3 days.
• If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds for a similar tartness.
• For nut alternatives, pecans, slivered almonds, or pistachios work well; seed options like roasted sunflower or pumpkin seeds are great for a nut-free option.
• Serve the salad immediately after tossing to keep the spinach fresh and crisp.

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Nutrition

• Serving Size: 1½ cups
• Calories: 250
• Sugar: 5g
• Sodium: 146mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg