If you’re looking for a salad that bursts with vibrant colors, fresh flavors, and a delightful mix of textures, the Raspberry-Spinach Salad with Avocado & Walnuts Recipe is going to become your new best friend. This salad combines the natural sweetness of juicy raspberries and orange segments with the creamy richness of avocado and the satisfying crunch of toasted walnuts, all tied together by a bright, citrusy dressing that’s simply irresistible. Whether you’re whipping this up for a light lunch or as a stunning side to your dinner, it’s a recipe that feels as special as it tastes.
Ingredients You’ll Need
Gathering the right ingredients for the Raspberry-Spinach Salad with Avocado & Walnuts Recipe is a joy because each component plays an essential role in creating the perfect harmony of flavors and textures. From fresh fruit to toasted nuts and a zesty dressing, these simple ingredients work together beautifully to make this salad shine.
- 2 medium oranges, divided: Fresh and juicy, used both as segments and for zesting to provide a burst of citrus flavor.
- 1½ tablespoons lemon juice: Adds just the right amount of acidity to brighten the dressing.
- 1 small shallot, finely chopped: Brings a subtle, sweet onion flavor that balances the fruitiness.
- 1½ teaspoons Dijon mustard: Helps emulsify the dressing while adding a gentle tang.
- ¼ teaspoon salt: Enhances all the flavors without overpowering.
- ¾ cup coarsely chopped walnuts: Toasted for crunch, texture, and a toasty nutty aroma.
- 3 tablespoons extra-virgin olive oil: Smooth and fruity, it binds the dressing with a silky finish.
- 1 medium avocado, chopped: Creamy texture that complements the crisp greens and juicy fruits perfectly.
- 1 (6-ounce) package raspberries: The star fruit, offering a sweet-tart flavor and eye-catching color.
- 1 (5-ounce) package baby spinach: Tender and mild, serving as a fresh, leafy base.
- 1 orange, supremed (peeled and segmented): Adds extra freshness and juicy bursts throughout the salad.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Step 1: Prepare the Citrus Dressing
Start by supreming one orange, separating the segments carefully to keep them whole and juicy, then set them aside for later. Zest the other orange to gather about half a teaspoon of zest, then juice it to get approximately two tablespoons of orange juice. In a large bowl, combine the zest and juice with lemon juice, finely chopped shallot, Dijon mustard, and salt. Whisk everything together well, then let the mixture rest for at least ten minutes. This resting period allows the flavors to meld beautifully, creating a bright and tangy dressing base.
Step 2: Toast the Walnuts
While the dressing flavors are coming together, grab a small skillet and place the chopped walnuts over medium heat. Stir them frequently to ensure even toasting, and cook until you smell that warm, nutty aroma and see the walnuts turning golden, which usually takes about three to five minutes. Once toasted, remove them from heat and set aside. This step elevates the walnuts’ flavor and adds an irresistible crunch to the salad.
Step 3: Emulsify the Dressing
Return to your citrus dressing mixture and, while whisking constantly, slowly drizzle in the extra-virgin olive oil. This process emulsifies the dressing, giving it a smooth, creamy texture that will coat every ingredient perfectly without being heavy.
Step 4: Assemble the Salad
Now for the fun part: gently fold the chopped avocado, fresh raspberries, baby spinach, and the reserved orange segments into the dressing. Toss everything carefully to ensure each bite is full of flavor without mashing the delicate fruits. To finish, sprinkle the toasted walnuts on top for that final touch of texture and nuttiness before serving.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Garnishes
To make the salad even more inviting, consider garnishing with a few extra fresh raspberries or a sprinkle of finely chopped chives. These little additions add a pop of color and an extra layer of freshness that complements the main ingredients.
Side Dishes
This Raspberry-Spinach Salad with Avocado & Walnuts Recipe pairs beautifully with light grilled chicken or fish for a complete meal. It also works wonderfully alongside a crusty artisan bread or a simple quinoa pilaf to add substance while keeping the overall meal fresh and balanced.
Creative Ways to Present
For a charming presentation, serve the salad in individual glass bowls or on large, elegant plates where the colors can really pop. Another idea is to layer the ingredients in clear jars for a picnic-ready option that stays fresh and looks wonderful.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The fruit and avocado are best added just before eating to avoid browning and sogginess, but the spinach can be kept dressed for a few hours if needed.
Freezing
This salad doesn’t freeze well because the raspberries and avocado lose their fresh texture once thawed. It’s best enjoyed fresh to fully appreciate the contrasting textures and vibrant flavors.
Reheating
No reheating required here! This salad shines served cold or at room temperature, preserving the crispness of the spinach and the juicy freshness of the fruit for every delicious bite.
FAQs
Can I substitute the walnuts in this salad?
Absolutely! If you have a nut allergy or prefer a different flavor, try toasted pecans or sliced almonds instead. Each nut will bring its own unique crunch and taste but still complement the rest of the salad beautifully.
Is there a way to make this salad vegan-friendly?
This Raspberry-Spinach Salad with Avocado & Walnuts Recipe is naturally vegan, so you’re all set! Just be sure your Dijon mustard and olive oil are free from any animal-derived additives.
How long will the salad stay fresh when mixed with the dressing?
Once tossed with the dressing, it’s best to consume the salad within 2 to 3 hours for optimal freshness, especially because the avocado and raspberries can start to break down and lose their texture over time.
Can this salad be made without shallots?
Yes, if you’re not a fan or don’t have shallots on hand, you can replace them with finely chopped red onion or even a shallot powder for a milder flavor. Just use sparingly to maintain balance.
What’s the best way to supremé an orange for this recipe?
Supremé means peeling the orange and removing the pith and membranes, then cutting out the segments. Use a sharp knife to carefully slice along the membranes and release the clean segments, which adds a juicy, refined element to the salad without any bitterness.
Final Thoughts
Give this Raspberry-Spinach Salad with Avocado & Walnuts Recipe a try and you’ll quickly understand why it’s a favorite for so many. Its beautiful balance of sweet, tangy, creamy, and crunchy elements makes it not just a salad but a celebration of fresh, wholesome ingredients. Whether it’s a casual lunch or a special occasion, this recipe will brighten your table and delight your taste buds every time.
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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 fresh and vibrant Raspberry-Spinach Salad with creamy avocado, toasted walnuts, and a zesty citrus dressing featuring orange and lemon. This colorful salad combines sweet raspberries, tender baby spinach, and juicy orange segments for a perfect balance of flavors and textures, ideal for a quick, nutritious meal or side dish.
Ingredients
Citrus 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
Salad
- 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)
Instructions
- Prepare the citrus dressing: Using one orange, supremé and set aside the segments. Zest the remaining orange to yield about ½ teaspoon of zest, then juice it to get approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice. Whisk in the lemon juice, chopped shallot, Dijon mustard, and salt, then let it sit for at least 10 minutes to allow flavors to meld.
- Toast the walnuts: Place the chopped walnuts in a small skillet over medium heat. Stir frequently and cook until fragrant and golden, about 3 to 5 minutes. Remove from heat and set aside.
- Assemble the salad: While whisking the dressing constantly, slowly pour in the olive oil until emulsified. Gently fold in the chopped avocado, raspberries, spinach, and orange segments. Toss carefully until everything is evenly coated with the dressing. Sprinkle the toasted walnuts over the top before serving.
Notes
- Supremé an orange by peeling away the skin and pith and cutting out the individual segments to avoid bitterness from the membranes.
- To toast walnuts, keep stirring to avoid burning and ensure even toasting.
- This salad is best served immediately to keep the spinach crisp and avocado fresh.
- You can substitute walnuts with pecans or almonds for a different flavor and texture.
