Raspberry-Spinach Salad with Avocado & Walnuts Recipe

If you’re searching for a salad that bursts with color, is full of fresh flavors, and makes you feel good with every bite, look no further than this Raspberry-Spinach Salad with Avocado & Walnuts. It’s my go-to when I want something vibrant, satisfying, and simple enough for a weeknight—yet pretty enough to wow at any gathering.

Ingredients You’ll Need

What I love most about the Raspberry-Spinach Salad with Avocado & Walnuts is that every ingredient truly counts—each lends something special, from sweet pops of juicy fruit to a subtle nutty crunch. Here’s what you’ll need and why you’ll love every addition:

• Oranges: Fresh oranges bring a burst of sweet-tart brightness, and using both the juice and zest really amps up the flavor in the homemade dressing.
• Lemon Juice: A splash of lemon juice adds a zippy tang that balances the sweetness from the fruit.
• Shallot: Finely chopped shallot melts into the vinaigrette, giving it mellow oniony depth without harshness.
• Dijon Mustard: Dijon makes the dressing perkier and helps keep everything smooth and emulsified.
• Salt: Just a pinch wakes up all the flavors, so don’t skip it!
• Walnuts: Toasting brings out an irresistibly warm, nutty aroma, and their crunch is perfect next to the soft avocado.
• Extra-Virgin Olive Oil: The base of a gorgeous, glossy dressing and adds richness to tie everything together.
• Avocado: Creamy, buttery avocado chunks make this salad feel luxurious and filling.
• Raspberries: Juicy, sweet-tart raspberries are like little jewels—and they pair beautifully with citrus and greens.
• Baby Spinach: Fresh spinach gives endless tenderness and a mild, grassy flavor that lets the other ingredients shine.

Variations

One of the best things about the Raspberry-Spinach Salad with Avocado & Walnuts is how easy it is to make it your own! Whether you’re working with what you have on hand, feeding a crowd with special dietary needs, or just in the mood to experiment, these swaps and tweaks will keep things interesting.

• Swap the fruit: No raspberries? Try strawberries, blackberries or even pomegranate seeds for a twist—each adds their own burst of color and flavor.
• Different greens: Don’t have spinach? Mixed greens, arugula, or even tender baby kale can stand in beautifully.
• Nut alternatives: Pecans, slivered almonds, or pistachios add a different kind of crunch—or skip nuts and use roasted sunflower or pumpkin seeds for a nut-free salad.
• Add cheese: Crumbled feta or goat cheese works wonders for extra richness and tang.
• Protein boost: Want to make it a main? Add grilled chicken or chickpeas for even more staying power.

How to Make Raspberry-Spinach Salad with Avocado & Walnuts

Step 1: Supreme and Prep the Oranges

Start by supreming one orange—this means slicing off the peel and membrane to reveal juicy, clean segments. Set these aside for later. For the second orange, zest it to get about ½ teaspoon, then squeeze out two tablespoons of juice. Both the zest and juice will form the citrusy heart of your vinaigrette.

Step 2: Make the Citrus Vinaigrette

In a large mixing bowl, whisk together the orange juice and zest, lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this stand for at least 10 minutes. This short resting time mellows the shallot and allows the flavors to marry—don’t rush this step!

Step 3: Toast the Walnuts

While the vinaigrette sits, toast your walnuts in a small skillet over medium heat. Watch closely and stir often—within 3 to 5 minutes, they’ll turn golden, smell heavenly, and add way more depth to the Raspberry-Spinach Salad with Avocado & Walnuts than using raw nuts ever could.

Step 4: Emulsify the Dressing

While whisking the citrus-shallot mixture constantly, slowly stream in the extra-virgin olive oil. This creates a creamy, well-blended dressing that will coat your greens and fruit without separating—homemade magic!

Step 5: Toss and Assemble

Add your chopped avocado, fresh raspberries, spinach leaves, and reserved orange segments right to the bowl with the dressing. Gently toss everything so the vinaigrette evenly hugs each bite. Finally, sprinkle those fragrant toasted walnuts over the top—and get ready for applause.

How to Serve Raspberry-Spinach Salad with Avocado & Walnuts

Garnishes

For a little extra wow, lightly sprinkle flaky sea salt and freshly ground black pepper over the salad just before serving—the salt amplifies every flavor, and the pepper adds a subtle warmth. If you’re feeling fancy, a sprinkle of microgreens or edible flowers will make your Raspberry-Spinach Salad with Avocado & Walnuts look straight from a chef’s kitchen.

Side Dishes

This salad loves to be friends with so many dishes! Serve it alongside grilled chicken, salmon, a hearty grain bowl, or even a slice of rustic sourdough bread. The bright, lively flavors of the Raspberry-Spinach Salad with Avocado & Walnuts make it the ultimate refreshing contrast to savory mains.

Creative Ways to Present

Try layering the salad in mason jars for gorgeous, portable lunches—or arrange it in a big shallow bowl for buffet-style gatherings. For a dinner party, fan out orange segments and avocado slices in a circular pattern atop a bed of spinach, then scatter raspberries and walnuts for a truly showstopping presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftover Raspberry-Spinach Salad with Avocado & Walnuts, store it in an airtight container in the refrigerator for up to one day. The greens will wilt a bit and the avocado might soften, but it will still be delicious for lunch the next day—especially if you keep the dressing separate.

Freezing

Because of the delicate spinach, juicy raspberries, and creamy avocado, this salad is best enjoyed fresh and is not suited for freezing. The textures and flavors are at their peak right after assembly—any longer and they’ll lose their magic!

Reheating

No need to reheat, since this salad is beautifully refreshing when served chilled or at room temperature. If you’ve prepped individual components ahead, like the walnuts or dressing, just bring them to room temperature before assembling so every bite sings with flavor.

FAQs

Final Thoughts

I honestly can’t wait for you to try this Raspberry-Spinach Salad with Avocado & Walnuts—it’s a celebration of fresh flavors, easy techniques, and a little bit of kitchen magic. Whether you’re making it for yourself or sharing with friends, it always brings smiles to the table. Happy cooking and enjoy every colorful bite!

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