Raspberry Spinach Salad with Avocado & Walnuts
★★★★★ 5.0 from 214 reviews
By Biteful Kitchen
A vibrant, refreshing salad that combines crisp baby spinach, juicy raspberries, creamy avocado, and toasted walnuts — all drizzled with a sweet-tangy raspberry vinaigrette. Perfect for brunches, light lunches, or elegant dinners.
Quick Facts
• Prep Time: 15 minutes
• Cook Time: 5 minutes (to toast the walnuts)
• Total Time: 20 minutes
• Servings: 4
Ingredients
Salad Base:
• 6 cups baby spinach leaves, washed and dried
• 1 cup fresh raspberries
• 1 large ripe avocado, sliced
• ½ cup walnuts, lightly toasted
• ¼ cup crumbled feta or goat cheese
Raspberry Vinaigrette:
• ⅓ cup olive oil
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
Directions
1. In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring frequently, until fragrant. Set aside to cool.
2. In a small bowl or jar, whisk together olive oil, vinegar, honey, mustard, salt, and pepper until well combined.
3. In a large bowl, layer spinach, avocado slices, raspberries, feta, and toasted walnuts.
4. Drizzle with raspberry vinaigrette just before serving. Gently toss to coat and enjoy immediately.
Chef’s Tips
• For extra protein, add grilled chicken, shrimp, or chickpeas.
• Substitute pecans for walnuts for a softer crunch.
• Chill the salad for 10 minutes before serving for a crisp, refreshing finish.
Nutrition (per serving)
Approx. 320 calories, 6g protein, 28g fat, 14g carbohydrates
