Description
The Raspberry-Spinach Salad with Avocado & Walnuts is more than just another green salad — it’s a celebration of contrast:
Spinach adds freshness and earthy notes.
Raspberries bring vibrant color and a juicy, tart sweetness.
Avocado lends rich creaminess that balances the berries.
Walnuts introduce crunch and depth with their toasty, nutty flavor.
Optional cheese like goat cheese or feta can add a tangy, creamy dimension.
And the raspberry vinaigrette? It ties the whole dish together with a sweet-tart punch.
This salad is naturally gluten-free, vegetarian, and easy to make vegan by omitting cheese or choosing a plant-based alternative.
Ingredients
For the Salad:
6 cups baby spinach, washed and dried
1 cup fresh raspberries
1 ripe avocado, sliced or cubed
½ cup walnuts, toasted
¼ cup crumbled goat cheese or feta (optional)
2 tablespoons thinly sliced red onion (optional)
For the Raspberry Vinaigrette:
½ cup fresh raspberries
2 tablespoons apple cider vinegar (or balsamic vinegar)
1 tablespoon honey or maple syrup
â…“ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions
Step 1: Toast the Walnuts
Place the walnuts in a dry skillet over medium heat. Toast them for 4–5 minutes, stirring often, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Raspberry Vinaigrette
Add fresh raspberries, vinegar, honey, salt, and pepper to a blender or food processor.
Blend until smooth.
Slowly drizzle in olive oil while blending to emulsify.
Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
In a large bowl or platter, place the spinach.
Gently top with raspberries, avocado slices, toasted walnuts, red onion (if using), and cheese (if using).
Drizzle the raspberry vinaigrette over the top just before serving.
Toss lightly or leave layered for presentation.
Notes
For extra flavor and texture, you can sprinkle crumbled feta cheese or goat cheese on top. To make it a complete meal, add grilled chicken or quinoa. A drizzle of balsamic glaze can also elevate the salad’s natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Keywords: Raspberry-Spinach Salad with Avocado & Walnuts