A refreshing, nutrient-packed summer salad, this Raspberry Spinach Salad with Avocado & Walnuts is the ultimate fusion of flavor and health. With juicy raspberries, creamy avocado, crunchy walnuts, and a bright, tangy raspberry vinaigrette, this dish is perfect for a light lunch, dinner side, or a colorful potluck addition.

Why You’ll Love This Recipe

Bursting with flavor: The sweet raspberries and tangy vinaigrette balance perfectly with creamy avocado and earthy spinach.
Quick to prepare: It comes together in just 10 minutes, with no cooking required.

Nutrient-rich: Loaded with antioxidants, healthy fats, fiber, and vitamins.
Customizable: Great with or without cheese, and easy to modify for dietary needs.
Beautiful presentation: A vibrant, eye-catching salad that’s as lovely to look at as it is to eat.

Ingredients

6 cups baby spinach
1 cup fresh raspberries
1 ripe avocado, diced
1/4 small red onion, thinly sliced
1/3 cup chopped toasted walnuts
2 tablespoons crumbled feta cheese (optional)

For the Raspberry Vinaigrette:
1/4 cup fresh raspberries
2 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

Directions

In a small blender or food processor, combine 1/4 cup raspberries, red wine vinegar, honey (or maple syrup), Dijon mustard, and salt. Blend until smooth.

While blending, slowly drizzle in the olive oil until the vinaigrette emulsifies. Set aside.
In a large bowl, combine baby spinach, raspberries, diced avocado, red onion, and toasted walnuts.
Drizzle with the prepared raspberry vinaigrette and toss gently to coat.

Sprinkle with crumbled feta cheese just before serving, if using.
Serve immediately for the best flavor and texture.

Servings And Timing

Servings: 4

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Calories: Approximately 230 kcal per serving

Variations

Add grilled chicken or shrimp for extra protein and a more filling meal.
Swap walnuts with pecans or almonds for a different crunch.

Make it vegan by skipping the feta cheese and using maple syrup in the vinaigrette.
Use mixed greens instead of spinach for more variety in texture and flavor.
Add quinoa for added fiber and protein.

Storage/Reheating

This salad is best served fresh, but you can store the components separately:

Salad Base: Store the undressed salad in an airtight container in the fridge for up to 2 days.
Dressing: Keep the raspberry vinaigrette in a sealed jar or container in the refrigerator for up to 5 days. Shake well before using.

Do not freeze as the avocado and spinach will lose their texture.

FAQs

What Can I Use Instead Of Fresh Raspberries In The Salad?

You can substitute with strawberries, blueberries, or even pomegranate seeds for a similar fruity burst.

Is This Salad Suitable For Meal Prep?

Yes, store the salad and dressing separately and assemble just before eating to keep it fresh.

Can I Make The Raspberry Vinaigrette Ahead Of Time?

Absolutely! It stores well in the fridge for up to 5 days.

What’s A Good Alternative To Walnuts?

Chopped pecans, almonds, or sunflower seeds also add a nice crunch.

Is This Salad Vegan?

It can be! Just skip the feta and use maple syrup instead of honey.

How Can I Make This Salad More Filling?

Add grilled chicken, tofu, or cooked quinoa to turn it into a full meal.

Can I Use Frozen Raspberries?

Fresh is best for texture, but frozen raspberries can be used for the vinaigrette after thawing.

Is This Salad Keto-Friendly?

It is relatively low-carb, but you can omit the honey/maple syrup and feta to reduce carbs further.

What Kind Of Spinach Works Best?

Baby spinach is preferred for its tender texture and mild flavor.

Can I Serve This Salad Warm?

This is a cold salad, but you can top it with warm grilled proteins for a contrast in temperature.

Conclusion

This Raspberry Spinach Salad with Avocado & Walnuts is a colorful, delicious way to enjoy seasonal produce in a healthy and satisfying dish. Whether you’re hosting a summer gathering or looking for a quick weekday meal, this salad delivers freshness, flavor, and nutrition in every bite. Try it once, and it just might become your new favorite go-to salad.

More Fresh & Wholesome Recipes to Brighten Your Plate

If you enjoyed the vibrant, nutrient-packed flavors of our Raspberry Spinach Salad with Avocado & Walnuts, there’s more healthy goodness to explore! For another handheld option, try the crisp and flavorful Fresh Chicken Caesar Salad Lettuce Wraps. Want to stay plant-based? The Vegan Sweet Potato Lentil Patties with Avocado Sauce are a satisfying choice. Craving something quick and nourishing? Whip up the creamy Chickpea Avocado Toast for a protein-packed snack or light meal. For a zesty twist, don’t miss our colorful Zesty Carrot Salad, and if you’re into spinach-forward mains, the Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats will totally satisfy.

Raspberry Spinach Salad With Avocado & Walnuts

Author: Chef Clara

Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Bursting with sweet raspberries, creamy avocado, and crunchy walnuts, this vibrant spinach salad is perfect for summer lunches or light, refreshing dinners.

Ingredients

Scale

6 cups baby spinach
1 cup fresh raspberries

1 ripe avocado, diced
1/4 small red onion, thinly sliced
1/3 cup chopped toasted walnuts

2 tablespoons crumbled feta cheese (optional)
1/4 cup fresh raspberries (for vinaigrette)
2 tablespoons red wine vinegar

1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt

3 tablespoons extra-virgin olive oil

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Instructions

In a small blender or food processor, combine 1/4 cup raspberries, red wine vinegar, honey or maple syrup, Dijon mustard, and salt. Blend until smooth.

Slowly drizzle in the olive oil while blending until the vinaigrette emulsifies. Set aside.
In a large bowl, combine the baby spinach, fresh raspberries, diced avocado, sliced red onion, and chopped toasted walnuts.
Drizzle the salad with the prepared raspberry vinaigrette and toss gently to combine.

Sprinkle with feta cheese just before serving, if using.
Serve immediately for best texture and flavor.

Notes

Use maple syrup instead of honey for a vegan version.

Add grilled chicken or quinoa for a more filling meal.
Prepare the vinaigrette ahead of time and store in the fridge for up to 3 days.

Prep Time: 10 minutes

Cook Time: 0 minutes
Category: Salad
Method: No-cook

Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230

Sugar: 5g
Sodium: 150mg
Fat: 19g

Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g

Carbohydrates: 12g
Fiber: 5g
Protein: 3g

Cholesterol: 5mg