This easy raspberry spinach salad is made for you — crisp baby spinach tossed with sweet raspberries, creamy avocado & crunchy walnuts for a bright, healthy meal.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
- 6 cups baby spinach leaves (washed and dried)
- 1 cup fresh raspberries
- 1 ripe avocado, sliced
- ½ cup walnuts, toasted
- ¼ small red onion, thinly sliced
- ¼ cup crumbled feta or goat cheese (optional but delicious!)
Ingredients
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or raspberry vinegar)
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring occasionally, until fragrant and golden. Set aside to cool.
- Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
- Assemble the salad: In a large salad bowl, add spinach, raspberries, avocado slices, red onion, and toasted walnuts.
- Dress it up: Drizzle the dressing over the top, then gently toss everything together to coat evenly.
- Add the finishing touch: Sprinkle with crumbled feta or goat cheese, and serve immediately!
Optional Tips/Variations
- Swap walnuts for pecans or almonds for a different crunch.
- Add grilled chicken or salmon for extra protein.
- Use strawberries or blueberries when raspberries aren’t in season.
Mayo Clinic: “10 great health foods” (includes spinach benefits). Mayo Clinic