If you crave a salad that bursts with vibrant color, fresh flavors, and a satisfying crunch, this Raspberry-Spinach Salad with Avocado & Walnuts Recipe is going to become your new go-to. It masterfully balances the sweetness of ripe raspberries and juicy oranges with the creamy richness of avocado and the toasted depth of walnuts. Every bite delivers a harmony of textures and tastes that feels both refreshing and indulgent, perfect for a light lunch or a show-stopping side dish at your next gathering.
Ingredients You’ll Need
This salad’s magic starts with a handful of simple, wholesome ingredients that each bring something special to the bowl. They’re easy to find and combine to create a dish that’s as beautiful as it is delicious.
- 2 medium oranges, divided: Fresh citrus brings juicy sweetness and brightness.
- 1½ tablespoons lemon juice: Adds a zesty kick that lifts all the flavors.
- 1 small shallot, finely chopped: Provides a subtle sharpness to complement the sweetness.
- 1½ teaspoons Dijon mustard: Gives a gentle tang to the dressing for depth.
- ¼ teaspoon salt: Enhances every ingredient’s natural flavor.
- ¾ cup coarsely chopped walnuts: Toasted for a warm crunch and nutty aroma.
- 3 tablespoons extra-virgin olive oil: Creates a silky, smooth dressing that coats every leaf.
- 1 medium avocado, chopped: Adds creamy texture and a mild, buttery taste.
- 1 (6-ounce) package raspberries: Sweet and tart berries that provide bursts of color.
- 1 (5-ounce) package baby spinach: Tender greens that form the fresh base of the salad.
- 1 orange, supremed (peeled and segmented): Adds juicy, bite-sized pops of citrus.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Prepare the Citrus Dressing
The dressing is where the salad’s bright personality really shines. Start by supreming one orange—this means peeling it carefully to remove the skin and white pith, then segmenting the flesh into beautiful pieces. Set those aside for later. Next, zest the remaining orange until you have about half a teaspoon, then juice it to get roughly two tablespoons of juice. In a large bowl, whisk together the orange zest and juice with the lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this mixture rest for at least 10 minutes so all the flavors mingle and develop a balanced, refreshing character.
Step 2: Toast the Walnuts
While the dressing is resting, it’s time to add a toasty aroma and texture with the walnuts. Heat a small skillet over medium heat and toss in the chopped walnuts. Stir them frequently to avoid burning as they toast evenly, which should take about 3 to 5 minutes. You’ll know they’re ready when they become golden and their nutty scent fills your kitchen. Set them aside to cool while you finish prepping the rest of the salad.
Step 3: Emulsify the Dressing
Return to your dressing bowl and, while whisking constantly, very slowly drizzle in the extra-virgin olive oil. This careful process creates a silky emulsion, binding the ingredients into a luscious dressing that will cling to the ingredients perfectly. The olive oil adds richness while maintaining the lightness of the salad.
Step 4: Assemble the Salad
Now for the fun part: bringing everything together. Gently fold in the chopped avocado, whole raspberries, baby spinach, and the supremed orange segments into your bowl of dressing. Toss lightly so every leaf and fruit is adorned with a glossy coat. Finally, sprinkle the toasted walnuts on top just before serving to keep their crunch vibrant and welcoming.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
For the perfect finishing touch, consider adding a few fresh mint leaves or a light dusting of crumbled feta or goat cheese if you want a savory counterpoint. These garnishes complement the sweetness and add even more layers of flavor and visual appeal.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light but satisfying meal. It can also stand beside a bowl of hearty soup or a rustic artisan bread to round out a balanced lunch or dinner.
Creative Ways to Present
Elevate your presentation by serving this salad in beautiful, shallow glass bowls so the vibrant colors glow from every angle. Alternatively, create individual servings on plates and garnish each one with a small pinch of the toasted walnuts and a few extra raspberries for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the salad ingredients separate from the dressing in airtight containers to maintain freshness. Store the salad components in the refrigerator and toss with dressing just before serving to avoid sogginess, especially for the spinach and raspberries.
Freezing
This salad is best enjoyed fresh, as freezing would damage the texture of the spinach, avocado, and berries. To keep your Raspberry-Spinach Salad with Avocado & Walnuts Recipe tasting its best, avoid freezing entirely.
Reheating
Since this is a fresh, cold salad, reheating is not recommended. Keep it chilled and fresh for the most delightful eating experience.
FAQs
Can I substitute the walnuts with another nut?
Absolutely! Pecans or almonds would work wonderfully, providing a similar crunch and nutty flavor. Just toast them gently to enhance their natural oils and taste.
Is it possible to make this salad vegan?
Yes, the salad is naturally vegan as long as you don’t add cheese garnishes. Stick to the fresh ingredients and the dressing as described, and you’re good to go.
Can I use frozen raspberries if fresh are unavailable?
While fresh raspberries are ideal for their texture and flavor, you can use frozen raspberries if fresh ones aren’t available. Just thaw them carefully and drain any excess liquid to prevent the salad from becoming watery.
How long can I prepare this salad in advance?
For the best flavor and texture, prepare the citrus dressing and toast the walnuts up to a day ahead. Assemble the fresh ingredients just before serving to keep the salad crisp and vibrant.
What is the best way to supreme an orange?
To supreme an orange, slice off the top and bottom, then carefully cut away the peel and white pith. Hold the orange over a bowl and cut between the membranes to release the individual segments without skin or membrane. This technique yields beautiful, juicy orange pieces perfect for fresh salads.
Final Thoughts
I can’t recommend this Raspberry-Spinach Salad with Avocado & Walnuts Recipe enough if you’re looking for a refreshing, nutrient-packed dish that feels as special as it tastes. Its bright flavors and inviting textures come together effortlessly, making it a delightful addition to any meal or a standalone treat. Give it a try and watch it become a favorite in your recipe collection.
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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: Gluten Free
Description
A fresh and vibrant Raspberry-Spinach Salad featuring creamy avocado, crunchy toasted walnuts, and a zesty citrus dressing made with oranges and lemon juice. Perfect for a light, nutritious meal or a refreshing side dish.
Ingredients
Dressing Ingredients
- 2 medium oranges, divided (1 for supreming and 1 for zest and juice)
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad Ingredients
- ¾ cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 orange, supremed (peeled and segmented, from the orange used in dressing)
Instructions
- Prepare the citrus dressing: Using one orange, supremé the segments and set aside for later use in the salad. Zest the remaining orange to get about ½ teaspoon of zest, then juice it to yield approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice.
- Mix dressing ingredients: Whisk in the lemon juice, finely chopped shallot, Dijon mustard, and salt into the orange mixture. Let the dressing sit for at least 10 minutes to allow the flavors to meld together.
- Toast the walnuts: Place the chopped walnuts in a small skillet over medium heat. Stir frequently and cook until they become fragrant and golden brown, about 3 to 5 minutes. Remove from heat and set aside to cool.
- Emulsify the dressing: While whisking the dressing constantly, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified and has a smooth texture.
- Assemble the salad: Gently fold the chopped avocado, raspberries, baby spinach, and reserved orange segments into the dressing, tossing carefully until everything is evenly coated with the dressing.
- Finish and serve: Sprinkle the toasted walnuts evenly over the top of the salad before serving to add a crunchy texture and nutty flavor.
Notes
- Supreming an orange means peeling and segmenting fruit to remove peel, pith, and membrane; this creates neat, membrane-free segments.
- To toast walnuts evenly, stir frequently and watch closely as nuts can burn quickly.
- For best flavor, let the dressing sit for at least 10 minutes before tossing with the salad ingredients.
- This salad is best served fresh to maintain the texture of the ingredients.
- Can be made gluten-free and vegetarian as is.
