Can I Use Frozen Raspberries in the Salad?

Yes, you can—but fresh is always best for this recipe. Frozen raspberries tend to lose their shape and release water, which can make your Raspberry-Spinach Salad with Avocado and Walnuts soggy. If fresh isn’t available, thaw the berries in a colander and gently pat them dry before adding.

What Are Some Vegan Alternatives for Cheese?

If you’d like to keep the salad vegan but still want that creamy touch, try dairy-free cheese made from cashews or almonds. You can also add extra avocado slices or a few dollops of hummus for a rich, satisfying feel.

How Long Can the Salad Be Stored in the Fridge?

Once dressed, the salad should be eaten within a day. However, if you store the components separately, they can last up to 3–4 days. Always add avocado and raspberries right before serving for the best texture and flavor.

Top 5 Reasons to Love Raspberry-Spinach Salad with Avocado and Walnuts

Description

This Raspberry-Spinach Salad with Avocado and Walnuts is a refreshing, nutrient-packed twist on the classic spinach salad. Juicy raspberries, creamy avocado slices, and crunchy toasted walnuts combine with tender baby spinach leaves for a colorful and flavorful dish. Finished with a light raspberry vinaigrette, this salad is perfect as a vibrant side or a light main course. It’s vegan, gluten-free, and full of healthy fats and antioxidants—ideal for spring and summer dining.

Ingredients

6 cups baby spinach, washed and dried
1 cup fresh raspberries
1 ripe avocado, sliced
1/3 cup walnuts, toasted
1/4 small red onion, thinly sliced
2 tablespoons crumbled feta (optional, omit for vegan version)

For the Raspberry Vinaigrette:

1/2 cup fresh raspberries
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
1/4 cup extra-virgin olive oil
Salt and pepper to taste

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Instructions

Prepare the vinaigrette: In a small blender or food processor, blend the raspberries, apple cider vinegar, and maple syrup until smooth. Slowly drizzle in olive oil while blending, then season with salt and pepper to taste. Set aside.
Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring frequently until fragrant and golden. Remove from heat and let cool.
Assemble the salad: In a large salad bowl, combine baby spinach, raspberries, sliced avocado, red onion, and toasted walnuts.
Add dressing: Drizzle the raspberry vinaigrette over the salad just before serving and gently toss to coat.

Optional topping: Sprinkle with crumbled feta if desired. Serve immediately.

Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting walnuts)
Category: Salad
Cuisine: American