Raspberry-spinach salad with avocado and walnuts is a perfect example of how simple ingredients can come together to create something truly special. This salad is not just beautiful to look at—it’s packed with flavor, texture, and powerful nutrients. Juicy raspberries add sweetness, creamy avocado adds richness, crunchy walnuts add depth, and fresh spinach ties everything together. What really makes this salad stand out is the bright citrus dressing that brings balance to every bite.
Whether you’re looking for a light lunch, an elegant side dish, or something fresh for brunch, this salad fits every occasion. It’s quick to make, incredibly healthy, and easy to customize based on what you have at home.
Why This Salad Is So Special
This raspberry-spinach salad is loved because:
- It’s ready in 20 minutes
- Full of fresh colors and textures
- Naturally gluten-free and vegan
- High in fiber and antioxidants
- Great for gut and heart health
- Works as a main dish or side
It’s light but filling, simple but elegant.
Ingredients for Raspberry Spinach Salad
For 6 servings, you will need:
- 2 medium oranges, divided
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- ¾ cup coarsely chopped walnuts
- 3 tablespoons extra-virgin olive oil
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Each ingredient plays an important role in taste and nutrition.
Step-by-Step Salad Recipe
Step 1: Prepare the Oranges
Supreme 1 orange by cutting off both ends, removing peel and white pith, and slicing out the segments. Set segments aside.
Zest the second orange to get about ½ teaspoon zest.
Juice it to get about 2 tablespoons juice.
Step 2: Make the Dressing Base
In a large bowl, combine:
- Orange zest and juice
- Lemon juice
- Chopped shallot
- Dijon mustard
- Salt
Let this mixture rest for at least 10 minutes to soften the shallot flavor.
Step 3: Toast the Walnuts
Heat walnuts in a dry skillet over medium heat.
Stir frequently for 3–5 minutes until fragrant and lightly browned.
Remove from pan immediately to prevent burning.
Step 4: Finish the Dressing
While whisking the citrus mixture, slowly stream in olive oil.
Whisk until smooth and emulsified.
Step 5: Assemble the Salad
Add:
- Spinach
- Raspberries
- Chopped avocado
- Orange segments
Gently toss until coated with dressing.
Step 6: Garnish
Sprinkle toasted walnuts on top.
Serve immediately.
Taste and Texture
This salad is a perfect balance:
- Sweet from raspberries and oranges
- Tangy from lemon and mustard
- Creamy from avocado
- Crunchy from walnuts
- Fresh and mild from spinach
Every bite feels light, fresh, and satisfying.
Health Benefits of This Salad
Spinach
- High in fiber
- Rich in vitamin C
- Supports digestion
- Boosts immunity
- Contains antioxidants
Raspberries
- High in fiber
- Low in calories
- Help with weight management
- Rich in antioxidants
Avocado
- Heart-healthy fats
- Supports gut health
- Rich in potassium and magnesium
- Keeps you full longer
Walnuts
- High in omega-3 fats
- Reduce inflammation
- Support brain and heart health
Together, this salad supports gut health, heart health, and immunity.
Tips for Best Results
- Use fresh baby spinach
- Ripe but firm avocado
- Toast walnuts carefully
- Do not overdress the salad
- Toss gently to avoid crushing raspberries
- Serve immediately for best texture
How to Supreme an Orange (Easy Method)
- Cut top and bottom of orange.
- Remove peel and white pith.
- Cut segments from membranes over a bowl.
- Squeeze juice from leftover membranes.
This gives clean, juicy orange pieces without bitterness.
Make-Ahead Tips
You can prepare parts of this salad early:
- Dressing can be made up to 3 days ahead and refrigerated.
- Walnuts can be toasted and stored for 3 days.
- Do not cut avocado or add berries until serving time.
Variations and Substitutions
Fruit Options
Instead of raspberries:
- Strawberries
- Blueberries
- Blackberries
- Pomegranate seeds
Nut Options
Instead of walnuts:
- Almonds
- Pecans
- Pistachios
- Sunflower seeds
Greens
Instead of spinach:
- Mixed greens
- Arugula
- Kale (massage first)
Protein Add-Ins
To make it a main dish, add:
- Grilled chicken
- Salmon
- Shrimp
- Chickpeas
- Quinoa or farro
Serving Ideas
This salad works well as:
- Light lunch
- Dinner side dish
- Brunch dish
- Holiday starter
- Picnic salad
- Potluck favorite
Pair it with soup, pasta, grilled meat, or bread.
Storage
- Best eaten fresh
- Store leftovers without avocado for up to 1 day
- Dressing can be stored separately for 3 days
- Do not freeze
Common Mistakes to Avoid
- Over-toasting walnuts
- Using unripe avocado
- Overmixing salad
- Adding dressing too early
- Using old spinach
Why This Salad Fits Many Diets
This salad is:
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
- Soy-free
- Anti-inflammatory
- Mediterranean-diet friendly
Perfect for people with dietary restrictions.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep dressing, nuts, and fruits separate until serving.
What can I use instead of raspberries?
Strawberries, blueberries, or pomegranate work well.
Can I skip walnuts?
Yes, or replace with any nuts or seeds.
Can I make it spicy?
Add a pinch of chili flakes or black pepper.
Perfect for Every Season
- Spring: light and refreshing
- Summer: cooling and fruity
- Fall: add apples and pecans
- Winter: use citrus and nuts
This salad adapts beautifully to every season.
Final Thoughts
Raspberry-spinach salad with avocado and walnuts is proof that healthy food can be exciting, beautiful, and delicious. With sweet berries, creamy avocado, crunchy nuts, and a bright citrus dressing, it’s a salad that feels special every time you make it.
Whether you serve it as a side or turn it into a full meal with protein and grains, this salad will quickly become one of your favorites. It’s quick, nourishing, and full of fresh flavor—everything a great salad should be.