Raspberry Spinach Salad with Avocado and Walnuts | Magic In Kitchen
Raspberry Spinach Salad with Avocado and Walnuts
Looking for a refreshing and heart-healthy salad recipe? This easy raspberry spinach salad with avocado and walnuts is the perfect gluten-free summer salad packed with berries, leafy greens, and crunchy nuts. Get the full recipe on Magic in Kitchen.
Table of Contents
Introduction:
When the summer heat peaks, there’s nothing more satisfying than a crisp, refreshing bowl of greens bursting with flavor and texture. This raspberry spinach salad with avocado and walnuts is more than just a side dish—it’s a vibrant, nutrient-rich meal that brings together sweet berries, creamy avocado, and the crunch of toasted walnuts in a perfect harmony. Whether you’re prepping a quick weekday lunch, entertaining guests, or craving something fresh and healthy, this easy raspberry avocado salad recipe is your go-to. With a drizzle of homemade raspberry vinaigrette, this berry spinach salad turns everyday ingredients into something extraordinary.
Ingredients:
Here’s everything you’ll need to make this spinach avocado walnut salad:
For the Salad:
- 6 cups fresh baby spinach (washed and dried)
- 1 ripe avocado, sliced
- 1 cup fresh raspberries
- ½ small red onion, thinly sliced
- ½ cup toasted walnuts
- ¼ cup crumbled feta or goat cheese (optional)
- 1 tablespoon chia seeds or sunflower seeds (optional for added crunch)
For the Raspberry Vinaigrette:
- ½ cup fresh raspberries
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
Preparation Instructions:
Step 1: Prepare the Raspberry Vinaigrette
In a small blender or food processor, combine ½ cup of raspberries, red wine vinegar, honey, and Dijon mustard. Blend until smooth. Slowly drizzle in the olive oil while blending until emulsified. Season with salt and pepper. Set aside. This homemade raspberry vinaigrette elevates the entire dish with a tangy-sweet kick.
Step 2: Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring frequently until they become fragrant and lightly golden. Remove from heat and let cool. This adds a deep, nutty flavor to the raspberry walnut salad.
Step 3: Assemble the Salad
In a large mixing bowl or on a serving platter, arrange the baby spinach as the base. Top with fresh raspberries, sliced avocado, red onion, and the cooled walnuts. Sprinkle feta or goat cheese and seeds if using.
Step 4: Dress and Toss
Drizzle the prepared raspberry vinaigrette over the salad just before serving. Gently toss to coat or serve the dressing on the side. Enjoy immediately to keep the textures fresh and vibrant.
Serving Suggestions:
This summer spinach salad with berries and nuts makes a fantastic light lunch on its own or a refreshing side to grilled proteins like chicken, salmon, or tofu. For a more filling meal, add grilled shrimp or quinoa. Serve it chilled with a slice of crusty bread or a glass of chilled white wine for a balanced, elegant experience. It’s an ideal gluten-free summer salad for picnics, potlucks, and brunch spreads.
Frequently Asked Questions (FAQ):
Can I use frozen raspberries?
Fresh raspberries are recommended for both the salad and vinaigrette, but if using frozen, thaw them completely and drain excess liquid to avoid watering down the salad.
What’s a good substitute for walnuts?
Pecans, almonds, or pistachios work beautifully in place of walnuts. Toast them as you would the walnuts for optimal flavor.
How long does the raspberry vinaigrette last?
Stored in an airtight container in the fridge, the vinaigrette will last up to 5 days. Shake well before using.
Can I make this salad ahead of time?
You can prep the components in advance, but for the freshest result, assemble and dress the salad right before serving to avoid wilting the spinach.
Is this salad vegan-friendly?
Yes, just skip the cheese or use a plant-based cheese alternative and choose maple syrup instead of honey in the dressing.
Conclusion:
This raspberry spinach salad with avocado and walnuts is a celebration of vibrant colors, bold textures, and wholesome ingredients. It’s easy to make, delightfully fresh, and packed with nutrients—perfect for heart-healthy eating without sacrificing flavor. Whether you’re planning a summer gathering or simply need a delicious weekday salad, this fresh spinach salad with raspberry vinaigrette is bound to impress.
If you tried this recipe, let us know how it turned out in the comments below! Don’t forget to bookmark Magic in Kitchen and explore more of our gluten-free summer salad recipes, fresh seasonal ideas, and healthy meals your whole family will love.
