If you’re searching for a salad that bursts with fresh flavors, vibrant colors, and nourishing ingredients, the Raspberry-Spinach Salad with Avocado & Walnuts Recipe is an absolute must-try. This delightful dish brings together luscious raspberries, creamy avocado, crisp baby spinach, and crunchy toasted walnuts, all tied together by a bright citrus dressing that dances on your palate. Perfect for a quick lunch, a fancy dinner side, or even a light gathering treat, this salad delivers a beautiful balance of sweet, tangy, and savory notes that feels both luxurious and wholesome.
Ingredients You’ll Need
The beauty of the Raspberry-Spinach Salad with Avocado & Walnuts Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute unique flavors, textures, and vibrant colors that make this salad a feast for the senses and the spirit.
- 2 medium oranges, divided: One for supreme segments and the other for zest and juice to create a bright citrus dressing that livens up the salad.
- 1½ tablespoons lemon juice: Adds a refreshing tang and helps balance the sweetness of the raspberries and oranges.
- 1 small shallot, finely chopped: Offers a mild, delicate onion flavor to deepen the dressing’s complexity.
- 1½ teaspoons Dijon mustard: Brings a subtle kick and acts as an emulsifier in the dressing.
- ¼ teaspoon salt: Enhances all the flavors without overpowering the salad’s freshness.
- ¾ cup coarsely chopped walnuts: Toasted to bring out their nutty aroma and crunchy texture.
- 3 tablespoons extra-virgin olive oil: Creates a smooth, rich dressing that ties all the salad components together.
- 1 medium avocado, chopped: Adds creamy decadence and a buttery mouthfeel to every bite.
- 1 (6-ounce) package raspberries: Bursting with sweet-tart juiciness, they brighten the salad both in taste and appearance.
- 1 (5-ounce) package baby spinach: Delivers tender, fresh greens that provide a mild and slightly earthy foundation.
- 1 orange, supremed (peeled and segmented): The perfect citrus addition that pairs beautifully with the raspberries and walnuts.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Prepare the Citrus Dressing
Start by supreming one orange to extract beautiful, juicy segments and set them aside. Zest the other orange to gather about half a teaspoon of fragrant zest and then juice it to measure roughly two tablespoons. In a large bowl, whisk together the orange zest and juice, lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this vibrant dressing rest for at least 10 minutes. This pause helps the flavors meld beautifully, ensuring you get bursts of citrus and savory notes in every bite of your salad.
Step 2: Toast the Walnuts
To elevate the flavor of the walnuts, place the chopped pieces in a dry skillet over medium heat. Stir frequently, allowing them to turn golden brown and release a nutty aroma, which should take about 3 to 5 minutes. Watch carefully to avoid burning. Once perfectly toasted, remove them from the heat and set aside. This simple step adds a delicious crunch and depth that pairs amazingly with the softness of avocado and raspberries.
Step 3: Combine and Assemble the Salad
Now, whisk the citrus dressing continuously as you slowly drizzle in the extra-virgin olive oil. This technique helps emulsify the dressing so that it coats every ingredient with a silky finish. Gently fold in the chopped avocado, raspberries, baby spinach, and the reserved orange segments. Toss the salad carefully to ensure even distribution without damaging the delicate berries or avocado pieces. Finally, sprinkle the toasted walnuts over the top just before serving, adding that irresistible crunch.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
A few extra touches can make your Raspberry-Spinach Salad with Avocado & Walnuts Recipe look stunning and taste even better. Consider adding a sprinkle of crumbled feta or goat cheese for a creamy, tangy contrast. Fresh mint or basil leaves provide a refreshing herbal note that perfectly complements the fruit and nuts. Lastly, a light drizzle of honey or balsamic glaze can add an extra layer of sweetness or tang as desired.
Side Dishes
This salad shines on its own but also pairs wonderfully with many dishes. It’s fantastic alongside grilled chicken or salmon for a balanced meal bursting with texture and flavor. Serve it with a warm baguette or crusty artisan bread to soak up the luscious dressing. If you’re hosting a casual brunch or picnic, it complements quiches and frittatas beautifully.
Creative Ways to Present
Presentation is a great way to elevate this salad. Serve it in stylish bowls or on rustic wooden platters to show off the vibrant reds, greens, and creamy tones. Layer the ingredients in a mason jar for a pretty, portable salad option. For entertaining, use individual salad cups, garnished with a whole walnut or raspberry on top, making each serving feel special and thoughtfully prepared.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry-Spinach Salad with Avocado & Walnuts Recipe fresh, store the leftovers in an airtight container in the refrigerator. Since the avocado may brown over time, you can sprinkle it with a little lemon juice before storing to help maintain its color and freshness. Eat within 1 to 2 days for the best taste and texture.
Freezing
This salad is best enjoyed fresh and does not freeze well. The delicate raspberries and creamy avocado lose their texture after freezing and thawing. If you want to prepare parts of it ahead, consider freezing the walnuts or pre-making the citrus dressing separately.
Reheating
Because this is a fresh, raw salad, reheating is not recommended. Enjoy it chilled or at room temperature for the best experience.
FAQs
Can I substitute the walnuts with another nut?
Absolutely! Pecans or almonds work wonderfully if you prefer a different nut flavor or need to accommodate allergies. Just toast them as you would the walnuts to bring out their nuttiness.
How do I supreme an orange?
To supreme an orange, first peel away the skin and white pith, then carefully cut between the membranes to release clean, segment-like pieces without any bitter bits. This technique creates elegant citrus segments perfect for salads.
Is this salad suitable for meal prep?
Yes, but with some caution. Keep the dressing separate until serving and add avocado and walnuts just before eating to maintain freshness and crunch. Pre-chopped spinach and raspberries can be stored in airtight containers for a day or two.
Can I use baby kale or arugula instead of spinach?
Definitely! Both baby kale and arugula bring different flavor profiles—kale adds more structure, while arugula introduces a peppery bite. Experiment to find your favorite variation.
What makes this Raspberry-Spinach Salad with Avocado & Walnuts Recipe special?
It’s the wonderful balance of flavors and textures. The creamy avocado, sweet-tart raspberries, crunchy toasted walnuts, and fresh baby spinach come together with a bright and tangy citrus dressing that keeps every bite exciting and refreshing.
Final Thoughts
I can’t recommend the Raspberry-Spinach Salad with Avocado & Walnuts Recipe enough—it’s one of those dishes that feels like a celebration of fresh, wholesome ingredients coming together in perfect harmony. Whether you’re looking to brighten up a weeknight meal or impress friends with something colorful and tasty, this salad hits all the right notes. Give it a try, and I promise it will become a favorite in your recipe collection just as it is in mine!
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Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Raspberry-Spinach Salad featuring creamy avocado, toasted walnuts, and a zesty citrus dressing made with fresh oranges, lemon juice, and Dijon mustard. This vibrant salad combines sweet raspberries, tender baby spinach, and segmented orange pieces for a perfect balance of flavors and textures, ready in just 20 minutes.
Ingredients
Salad
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 orange, supremed (peeled and segmented)
- ¾ cup coarsely chopped walnuts
Dressing
- 2 medium oranges, divided
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Prepare the citrus dressing: Using one orange, supremé the segments and set them aside for later. Zest the remaining orange to yield about ½ teaspoon of zest, then juice the same orange to get approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice with lemon juice, finely chopped shallot, Dijon mustard, and salt. Whisk thoroughly and let it sit for at least 10 minutes to allow the flavors to meld.
- Toast the walnuts: Place the coarsely chopped walnuts in a small skillet over medium heat. Stir frequently to prevent burning and cook until the walnuts become fragrant and golden brown, about 3 to 5 minutes. Remove the skillet from heat and set the toasted walnuts aside to cool.
- Emulsify the dressing: While continuously whisking the citrus dressing, slowly pour in the extra-virgin olive oil. Continue whisking until the dressing is fully emulsified and smooth in texture.
- Assemble the salad: Gently fold the chopped avocado, fresh raspberries, baby spinach, and the orange segments reserved earlier into the bowl with the dressing. Toss carefully to evenly coat all ingredients with the dressing without mashing the delicate fruit and greens.
- Finish and serve: Sprinkle the toasted walnuts evenly over the top of the salad. Serve immediately to enjoy the fresh flavors and contrasting textures at their peak.
Notes
- Supremé means peeling the orange to remove all pith and membranes, leaving only the pure fruit segments.
- To avoid browning, toss chopped avocado with the dressing promptly before serving.
- Use fresh baby spinach for the best texture and flavor; avoid wilted or older leaves.
- To toast walnuts evenly, keep stirring and watch closely to prevent burning.
- This salad is best served fresh, as the dressing can wilt the spinach if left too long.
