Raspberry-Spinach Salad with Avocado & Walnuts Recipe

This Raspberry-Spinach Salad with Avocado & Walnuts is positively bursting with color, flavor, and an irresistible crunch. Each bite blends sweet-tart raspberries, creamy avocado, vibrant spinach, and toasted walnuts, all tossed in a citrusy homemade dressing. If you’ve been searching for the perfect salad to wow at a gathering—or just to make your own lunch feel special—this one delivers every single time!

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Ingredients You’ll Need

The best part about this Raspberry-Spinach Salad with Avocado & Walnuts is how a few fresh, wholesome ingredients can build truly memorable flavors and textures. Each one brings something unique—sweetness, crunch, creaminess, zing—so don’t skip a thing if you can help it!

• 2 medium oranges, divided: One orange is segmented for juicy bites, while the other is zested and juiced for that gorgeous bright flavor in the dressing.
• 1½ tablespoons lemon juice: Brings the perfect hit of acidity, balancing out all the flavors in the salad.
• 1 small shallot, finely chopped: Adds a gentle oniony savoriness without overpowering the dressing.
• 1½ teaspoons Dijon mustard: Provides a subtle tang and helps the dressing emulsify into a silky texture.
• ¼ teaspoon salt: Essential for seasoning—just enough to make all the flavors pop.
• ¾ cup coarsely chopped walnuts: Toasting these brings out an extra layer of nutty flavor and crunch.
• 3 tablespoons extra-virgin olive oil: The foundation of a luscious, Mediterranean-inspired dressing.
• 1 medium avocado, chopped: Offers creamy richness that plays off the tart berries and greens perfectly.
• 1 (6-ounce) package raspberries: Every sweet-tart berry bursts with color and juicy flavor—an absolute star in the salad.
• 1 (5-ounce) package baby spinach: Tender, earthy greens that form the perfect base without overwhelming the other ingredients.

Variations

This Raspberry-Spinach Salad with Avocado & Walnuts loves a good remix! Don’t be afraid to tweak it based on what’s in your pantry, your dietary needs, or the season—it’s truly one of those salads that’s ripe for customization.

• Swap the nuts: Pecans, sliced almonds, or pistachios all add their own unique crunch and flavor if walnuts aren’t your thing—or use roasted seeds for a nut-free version.
• Try different fruit: Fresh strawberries, blackberries, or even pomegranate arils make a fabulous swap for raspberries when you want a change or if berries are out of season.
• Make it a meal: Add crumbled goat cheese or feta, and toss in some grilled chicken or tofu for extra protein and richness.
• Greens galore: Sub half the spinach for arugula, kale, or even a spring mix for an extra dimension of flavor and texture.

How to Make Raspberry-Spinach Salad with Avocado & Walnuts

Step 1: Supreme & Zest Your Oranges

Begin by supreming one of the oranges—carefully slicing off the peel and pith, then cutting the segments out between the membranes. These juicy orange pieces add brightness and bursts of sweetness to the salad. For the other orange, zest it (you’ll want about ½ teaspoon), and then juice it so you have 2 tablespoons. Both zest and juice go into your dressing base, packing it with the freshest citrus flavor.

Step 2: Build the Dressing Base

In a big, generous salad bowl, combine the orange zest and juice with lemon juice, finely chopped shallot, Dijon mustard, and salt. Give everything a good whisk, then let it stand for at least 10 minutes—this allows the shallot to mellow and the flavors to meld into something truly special.

Step 3: Toast the Walnuts

While the dressing base sits, toss your chopped walnuts into a dry skillet. Set it over medium heat and toast them, stirring often, until deeply fragrant and a shade darker—usually between 3 to 5 minutes. Toasting brings out the walnut’s natural oils and adds next-level crunch, so don’t skip this simple step!

Step 4: Whisk in the Olive Oil and Toss

Return to your salad bowl and, while whisking constantly, slowly drizzle in the olive oil. This gentle whisk ensures your dressing emulsifies and stays luxuriously smooth. Next, add your chopped avocado, fresh raspberries, baby spinach, and those reserved orange segments. Gently toss it all together—being careful not to smash the raspberries—until every leaf glistens and all the goodness is evenly distributed.

Step 5: Finish with Toasted Walnuts

Just before serving, shower your salad with the toasted walnuts. Their crunch and flavor are at their best when they’re freshly toasted and scattered over the top. Now you’re ready to serve—and trust me, it’s almost too pretty to eat (almost!).

How to Serve Raspberry-Spinach Salad with Avocado & Walnuts

Garnishes

A finishing sprinkle of extra orange zest, a few reserved raspberries, or a handful of microgreens makes this salad stunningly beautiful. For even more zing, add a light drizzle of aged balsamic or a sprinkle of flaky sea salt just before serving—simple additions that really turn this Raspberry-Spinach Salad with Avocado & Walnuts into a show-stopper.

Side Dishes

This salad pairs wonderfully with grilled chicken, salmon, or shrimp if you’re after a little protein. For a lighter meal, try serving it alongside a crusty baguette or soft goat cheese crostini. It’s also a fabulous centerpiece on a spring brunch table next to quiches or tarts.

Creative Ways to Present

You can plate Raspberry-Spinach Salad with Avocado & Walnuts individually for elegant dinner parties or pile it high on a beautiful serving platter family-style for buffets and picnics. Try layering it in jars for an on-the-go lunch, or serve it in edible parmesan bowls for extra flair and crunch. It’s almost too pretty to mix—almost!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Raspberry-Spinach Salad with Avocado & Walnuts, store it in an airtight container in the fridge for up to one day. Keep in mind that the spinach and avocado are most vibrant and tasty right after assembling, as they do wilt and soften a bit over time.

Freezing

Freezing is not recommended for this salad—both spinach and avocado lose their texture and the raspberries become mushy. For best results, only freeze the toasted walnuts if you’ve made extra, and keep the rest fresh!

Reheating

This is a salad best enjoyed cold or at room temperature. If you’ve stored any leftovers, simply let them come to room temp for 10-15 minutes before eating. No reheating required—just a fresh fork and a hungry appetite.

FAQs

Final Thoughts

There’s nothing quite like the bright, juicy flavors and lively textures in this Raspberry-Spinach Salad with Avocado & Walnuts—it’s an instant mood-lifter, whether you serve it for a party, a picnic, or just a weeknight dinner. Give it a try and let it bring a little color and joy to your table. Happy salad making!

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