Can I make this salad ahead of time?

You can prepare the dressing up to 3 days in advance and store it in the refrigerator. Toast the walnuts ahead as well and store them in an airtight container. However, it’s best to toss the salad greens and fruit right before serving to keep everything fresh and crisp.

What can I use instead of raspberries and walnuts?

If raspberries aren’t available, strawberries, blackberries, or pomegranate seeds make excellent substitutes. For walnuts, pecans, slivered almonds, or pistachios offer great crunch. If you need a nut-free option, roasted sunflower or pumpkin seeds work well too.

How do I keep the salad from getting soggy?

To avoid sogginess, always toss the salad just before serving. Keeping the dressing separate until the last moment preserves the crispness of the spinach and the freshness of the fruit.

Can I make this salad vegan?

Absolutely! This Crispy Walnut Raspberry Spinach Salad Recipe is naturally vegan as is, just make sure your mustard and olive oil are vegan-friendly (which they usually are). It’s a fantastic option for plant-based diets.

Walnut Raspberry Salad | Fresh & Crunchy Summer Favorite

Description

A vibrant and healthy Raspberry-Spinach Salad featuring fresh oranges, creamy avocado, toasted walnuts, and a zesty lemon-orange dressing. This refreshing salad combines sweet and tart flavors with crunchy textures, perfect for a light lunch or a nutritious side dish.

Ingredients

Scale

Dressing

2 medium oranges, divided
1½ tablespoons lemon juice
1 small shallot, finely chopped
1½ teaspoons Dijon mustard
¼ teaspoon salt
3 tablespoons extra-virgin olive oil

Salad

¾ cup coarsely chopped walnuts
1 medium avocado, chopped
1 (6-ounce) package raspberries
1 (5-ounce) package baby spinach

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Instructions

Prepare Dressing: Suprȇme 1 orange by peeling and segmenting it, then set aside. Zest the remaining orange to collect ½ teaspoon of zest, then juice it to yield 2 tablespoons of juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, finely chopped shallot, Dijon mustard, and salt. Let the mixture stand for at least 10 minutes to develop flavors.
Toast Walnuts: While the dressing rests, place ¾ cup of chopped walnuts in a small skillet over medium heat. Stir frequently and cook for 3 to 5 minutes until the walnuts are fragrant and lightly browned. Remove from heat and set aside.
Emulsify Dressing: While whisking the lemon and orange juice mixture continuously, slowly drizzle in 3 tablespoons of extra-virgin olive oil until the dressing is well combined and emulsified.
Assemble Salad: To the bowl with dressing, add the chopped avocado, raspberries, baby spinach, and reserved orange segments. Gently toss everything together until the salad is evenly coated with the dressing.
Serve: Sprinkle the toasted walnuts over the salad just before serving to maintain their crunch and enjoy immediately.

Notes

To make ahead, prepare and refrigerate the dressing for up to 3 days in an airtight container; shake or whisk before use.
Toast walnuts in advance and store at room temperature in an airtight container for up to 3 days for easy salad assembly.
Substitute raspberries with strawberries, blackberries, or pomegranate seeds for different fruity flavors.
Replace walnuts with pecans, slivered almonds, pistachios, or for a nut-free option, use roasted sunflower or pumpkin seeds.
Suprȇme orange segments by peeling away the skin and membrane to ensure no bitterness in the salad.

Nutrition

Serving Size: 1½ cups
Calories: 250 kcal
Sugar: 5 g
Sodium: 146 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 6 g
Protein: 5 g
Cholesterol: 0 mg