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Raspberry-Spinach Salad with Avocado & Walnuts

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A vibrant salad combining sweet raspberries, creamy avocado, crunchy walnuts, and fresh spinach, perfect for any occasion.

Ingredients

Scale
  • 4 cups fresh baby spinach (washed and dried)
  • 1 cup fresh raspberries (washed and patted dry)
  • 1 large avocado (sliced or cubed)
  • ½ cup walnuts (toasted for extra flavor)
  • ¼ cup red onion (thinly sliced)
  • ½ cup crumbled feta cheese (optional for added creaminess)
  • 3 tablespoons olive oil (extra virgin for the best flavor)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste. Set aside.
  2. Toast the Walnuts: Heat a dry skillet over medium heat, add the walnuts and toast for 3–4 minutes, stirring frequently. Remove from heat and set aside.
  3. Assemble the Salad: In a large bowl, add spinach, then top with raspberries, avocado, and red onions. Sprinkle with toasted walnuts and optional feta cheese.
  4. Drizzle and Toss: Just before serving, drizzle the prepared dressing over the salad and gently toss to combine.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate to prevent sogginess.

Nutrition

Find it online: https://www.helthrecipe.com/raspberry-spinach-salad-with-avocado-walnuts-recipe-5-minute-delicious-irresistible-easy/