This raspberry-spinach salad is a refreshing and nourishing dish that combines the sweetness of raspberries, the creaminess of avocado, and the crunch of walnuts. The bright citrus dressing ties everything together beautifully, making it perfect for a light lunch, a vibrant side dish, or even part of a brunch spread.

Why You’ll Love This Recipe

I love this salad because it’s light yet satisfying, colorful, and full of texture. The spinach gives me a nutritious base, the raspberries add natural sweetness, and the avocado makes it creamy without feeling heavy. Toasted walnuts bring a warm, nutty crunch that balances the citrus dressing perfectly. I find that it works for so many occasions—whether I’m looking for a quick weekday lunch, a healthy dinner side, or an elegant salad to serve when I have guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium oranges, divided

• 1½ tablespoons lemon juice

• 1 small shallot, finely chopped

• 1½ teaspoons Dijon mustard

• ¼ teaspoon salt

• ¾ cup coarsely chopped walnuts

• 3 tablespoons extra-virgin olive oil

• 1 medium avocado, chopped

• 1 (6-ounce) package raspberries

• 1 (5-ounce) package baby spinach

Directions

1. Suprême 1 orange and set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice. Place zest and juice in a large bowl. Whisk in lemon juice, shallot, mustard, and salt; let sit for at least 10 minutes.

2. In a small skillet, toast walnuts over medium heat, stirring often, until fragrant and lightly browned, about 3 to 5 minutes. Transfer immediately to a plate.

3. Slowly whisk olive oil into the citrus mixture until emulsified.

4. Add avocado, raspberries, spinach, and orange segments to the bowl; gently toss to coat.

5. Sprinkle with toasted walnuts before serving.

Servings And Timing

This recipe makes 6 servings. It takes about 15 minutes of active prep time and 20 minutes total from start to finish.

Variations

I like to switch things up depending on what I have on hand. Sometimes I replace the raspberries with strawberries or blueberries. If I’m out of walnuts, pecans or almonds also work beautifully. For a heartier version, I’ll add grilled chicken, salmon, or even cooked quinoa to make it a main meal. When citrus is in season, blood oranges or Cara Cara oranges add a striking color and flavor twist.

Storage/Reheating

I store the dressing separately in an airtight container for up to 3 days and give it a quick shake before using. The toasted walnuts keep well at room temperature for up to 3 days in a sealed container. I avoid mixing the salad ahead of time since the avocado and spinach can wilt and lose freshness; instead, I combine everything right before serving.

FAQs

1. Can I make this salad ahead of time?

I prepare the dressing and toast the walnuts ahead, but I wait until just before serving to combine everything so the spinach and avocado stay fresh.

2. What can I use instead of raspberries and walnuts?

I like substituting strawberries or blueberries for the raspberries, and pecans, almonds, or sunflower seeds for the walnuts.

3. How can I make this a full meal?

I often add grilled chicken, seared salmon, or cooked whole grains like quinoa or farro to turn this salad into a hearty main course.

4. What type of oranges work best?

I usually use navel oranges since they’re available year-round, but Cara Cara or blood oranges are delicious when they’re in season.

5. Can I use bottled dressing instead?

I prefer making the dressing fresh because it brightens up the salad, but if I’m in a hurry, a light citrus vinaigrette works as a substitute.

Conclusion

This raspberry-spinach salad with avocado and walnuts is one of my favorite fresh and colorful dishes. I enjoy how the sweet, tangy, and creamy flavors come together with just the right amount of crunch. It’s quick to prepare, adaptable to the ingredients I have on hand, and always feels like a healthy but indulgent choice. It’s a salad I keep coming back to again and again.