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Raspberry-Spinach Salad with Avocado & Walnuts

A vibrant salad combining sweet raspberries, creamy avocado, crunchy walnuts, and fresh spinach, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 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)
Dressing Ingredients
  • 3 tablespoons olive oil (extra virgin for the best flavor)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard.
  2. Season with salt and pepper to taste.
  3. Set the dressing aside to allow the flavors to meld while you prepare the rest of the salad.
Toast the Walnuts
  1. Heat a dry skillet over medium heat.
  2. Add the walnuts and toast them for 3–4 minutes, stirring frequently to prevent burning.
  3. Once fragrant and lightly golden, remove the walnuts from the skillet and set them aside to cool.
Assemble the Salad
  1. In a large salad bowl, add the fresh spinach as your base.
  2. Top with the raspberries, avocado slices, and red onions.
  3. Sprinkle the toasted walnuts and optional feta cheese over the top.
Drizzle and Toss
  1. Just before serving, drizzle the prepared dressing over the salad.
  2. Gently toss to combine, ensuring all ingredients are evenly coated.

Notes

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