If you’re craving a burst of summertime flavor in your next meal, you have to try this Raspberry-Spinach Salad with Avocado & Walnuts. It’s one of those recipes that delights with every bite: vibrant berries, creamy avocado, crunchy walnuts, and a drizzle of tangy balsamic dressing. Not only is it stunning on the table, but it’s also packed with nutrients and so simple to whip up that it feels like a secret weapon for busy days or last-minute gatherings.

Ingredients You’ll Need
Good salads start with fantastic ingredients, and for the Raspberry-Spinach Salad with Avocado & Walnuts, every addition earns its spot on the plate. Each ingredient brings something special to the mix—crunch, creaminess, or a pop of color or flavor. Here’s what you’ll need and why you’ll love each component:
- Fresh baby spinach: This leafy green is the mild, tender bed that lets all the other flavors shine.
- Fresh raspberries: Their sweetness and bright color wake up every forkful—fresh is best for this salad.
- Avocado (sliced): Creamy, rich avocado adds a dreamy texture and healthy fats that satisfy.
- Walnuts (toasted): Toasting brings out robust nuttiness and gives a perfect crunch against the soft greens.
- Red onion (thinly sliced): A little sharpness goes a long way, so slice these thin for just the right punch.
- Crumbled goat cheese or feta (optional): For a tangy, salty lift—crumbled cheese makes the salad feel decadent.
- Olive oil: The base of our silky dressing, adding body and richness.
- Balsamic vinegar: Provides deep, sweet-tart flavor that ties all the elements together.
- Honey or maple syrup: Just a touch mellows out the dressing—either works beautifully!
- Dijon mustard: For subtle heat and emulsion, making the dressing ultra-smooth.
- Salt and black pepper: Never skip the seasoning; it enhances every other flavor in the salad.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Make the Balsamic Dressing
Start with the dressing so its flavors have time to meld. In a small bowl or a jar with a tight lid, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch each of salt and black pepper. Shake or whisk until the dressing is smooth and lightly thickened. This easy vinaigrette is the secret that will make your Raspberry-Spinach Salad with Avocado & Walnuts taste restaurant-worthy.
Step 2: Prep Your Salad Ingredients
Grab a large salad bowl and gently pile in the baby spinach, then add your fresh raspberries, sliced avocado, toasted walnuts, and the paper-thin slices of red onion. If you’re opting for goat cheese or feta, sprinkle it over the top now. Don’t forget to toast your walnuts in a dry skillet for just a few minutes—the difference in flavor is remarkable!
Step 3: Dress and Toss
Just before serving, drizzle the dressing over your beautifully arranged Raspberry-Spinach Salad with Avocado & Walnuts. Use clean hands or salad tongs to gently toss it all together, making sure every leaf and berry gets a little love from that gorgeous vinaigrette. Be gentle to keep the berries and avocado intact.
Step 4: Serve Immediately
This salad is all about freshness, so bring it right to the table as soon as it’s dressed. The crispness of the spinach, the creamy avocado, and the juicy berries are at their best right away, making every bite a little taste of sunshine.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts

Garnishes
Garnish your Raspberry-Spinach Salad with Avocado & Walnuts with extra fresh raspberries, a sprinkle of flaky sea salt, or a final dusting of crumbled cheese for a dramatic finishing touch. Freshly cracked black pepper or a zest of lemon can also add a subtle lift right before serving.
Side Dishes
This salad pairs wonderfully alongside grilled chicken, seared salmon, or even a slice of crusty bread for a light meal. You could also serve it as a refreshing starter for a larger dinner or at a summer brunch with chilled white wine on the side. It’s flexible, so let your mood and appetite guide you!
Creative Ways to Present
For special gatherings, try layering the Raspberry-Spinach Salad with Avocado & Walnuts in mason jars or mini trifle bowls for individual servings. Arrange the colorful ingredients in stripes or rings on a large platter, letting the vibrant hues speak for themselves. Edible flowers or fresh herbs like basil or mint make stunning, fragrant accents.
Make Ahead and Storage
Storing Leftovers
If you have extra salad (a rare occasion in my house!), store it in an airtight container in the fridge. It’ll keep for a day, but the spinach and avocado are most delicious when fresh. To avoid soggy greens, store undressed and add the vinaigrette just before serving next time.
Freezing
Freezing is not recommended for the Raspberry-Spinach Salad with Avocado & Walnuts—while some ingredients handle the freezer well, the spinach and berries will lose their signature texture and flavor when thawed.
Reheating
There’s no need to reheat this salad; it’s meant to be enjoyed crisp and chilled. If you’ve added protein like grilled chicken, you can warm that separately, but serve the salad itself cold for the best experience.
FAQs
Can I use a different type of cheese in this salad?
Absolutely! While goat cheese and feta are popular choices for their tang and creaminess, you can try blue cheese, shaved parmesan, or even leave the cheese out entirely to keep the Raspberry-Spinach Salad with Avocado & Walnuts vegan.
What’s the best way to toast walnuts?
The simplest way is to add walnut halves or pieces to a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes. Let them cool before tossing into your salad for extra crunch and depth of flavor.
Can this salad be made ahead for a party?
You can prep most ingredients a few hours in advance—just keep the spinach, berries, avocado, and onion separate, and toss everything together with the dressing right before serving. That way, your Raspberry-Spinach Salad with Avocado & Walnuts stays fresh and vibrant.
Are there nut-free alternatives?
If you or your guests have a nut allergy, try sunflower seeds or pumpkin seeds for crunch instead of walnuts. The salad will keep its delightful texture while being completely nut-free.
How do I keep avocado from browning?
Toss avocado slices with a squeeze of lemon juice before adding them to your Raspberry-Spinach Salad with Avocado & Walnuts. This slows browning and keeps them looking as wonderful as they taste.
Final Thoughts
If you’re searching for a salad that’s as stunning as it is delicious, you’ll fall for the Raspberry-Spinach Salad with Avocado & Walnuts. With its fresh flavors and simple preparation, it’s sure to become a go-to for weeknight dinners, potlucks, or when you just want to treat yourself. Give it a try and let its bright, beautiful flavors win you over!
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Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and nutritious salad that combines the sweetness of raspberries with creamy avocado, crunchy walnuts, and tangy balsamic dressing. This Raspberry-Spinach Salad with Avocado & Walnuts is perfect for a light lunch or as a side dish for a summer meal.
Ingredients
Salad:
- 6 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 avocado (sliced)
- 1/2 cup walnuts (toasted)
- 1/4 small red onion (thinly sliced)
- 1/4 cup crumbled goat cheese or feta (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large salad bowl, combine the spinach, raspberries, sliced avocado, toasted walnuts, red onion, and goat cheese if using.
- Add the dressing: Drizzle the dressing over the salad just before serving and toss gently to combine.
- Serve immediately.
Notes
- Add grilled chicken or salmon for a heartier version.
- You can substitute pecans or almonds for the walnuts.
- For extra flavor, use a raspberry vinaigrette or add a splash of fresh lemon juice to the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg