This Spinach Raspberry Salad is a true celebration of fresh flavors and vibrant color—a sweet-tart, creamy, and crunchy combo that brightens up any meal! Whether you’re prepping for a big brunch, a backyard gathering, or just craving something new for lunch, this simple salad brings together the juiciest raspberries, buttery avocado, crisp spinach, and the irresistible crunch of macadamia nuts in every glorious bite.
Why You’ll Love This Recipe
- A Burst of Flavor: Sweet raspberries, creamy avocado, and zesty raspberry vinaigrette make every bite pop with freshness and excitement.
- Texture Heaven: Between the crunchy toasted macadamias, juicy fruit, and tender spinach, there’s never a dull forkful.
- Beautiful and Impressive: This colorful salad turns heads at potlucks, brunches, and holiday tables—but requires barely any effort!
- Easily Customizable: You can tweak ingredients to suit allergies or preferences, and it’s naturally gluten-free and vegetarian.
Ingredients You’ll Need
Great news—Spinach Raspberry Salad needs only a handful of easy-to-find, mouthwatering ingredients! Trust me, each one brings something special, whether it’s a burst of tang, creaminess, crunch, or refreshing green goodness. Here’s what you’ll need and how each piece fits in.
- Spinach Leaves: The soft foundation of this salad—choose tender baby spinach for the best flavor and texture.
- Fresh Raspberries: Sweet, tart, and juicy, they burst open in every bite for a stunning flavor highlight.
- Red Onion: Thin slices add just the right bite and a lovely pop of purple color.
- Macadamia Nuts: Toasted and chopped, these add irresistible buttery crunch and a touch of indulgence.
- Avocado: Sliced ripe avocado brings creamy richness that pairs perfectly with the tangy vinaigrette.
- Fresh Cilantro Leaves: A hint of herbal, citrusy zip—it really highlights the freshness of the salad.
- Sesame Oil: For a nutty, aromatic backbone in the homemade dressing.
- Raspberry Vinegar: Offers fruity acidity and ties together all the raspberry notes in the dish.
- Raspberry Jam: Adds lush sweetness to the dressing, balancing the vinegar beautifully.
- Salt and Pepper: For simple, essential seasoning that makes those flavors dance.
Variations
The beauty of a Spinach Raspberry Salad is just how effortlessly you can make it your own! Don’t be afraid to mix and match using what’s in your kitchen, or adapt it for allergies, taste quirks, or special diets. Here are a few ideas to get you started:
- Add Cheese: Crumble in goat cheese or feta for a tangy, creamy element that complements the raspberries beautifully.
- Swap the Nuts: If macadamias aren’t your thing (or you need nut-free!), try toasted sunflower seeds, pecans, or sliced almonds.
- Berries Galore: Blueberries, blackberries, or even sliced strawberries add variety and pair wonderfully with spinach.
- Protein Boost: Toss in grilled chicken, shrimp, or chickpeas to make this salad a filling main course.
- Different Herbs: Substitute fresh basil or mint for cilantro for a fun, fresh twist.
How to Make Spinach Raspberry Salad
Step 1: Prep Your Ingredients
Start by washing and thoroughly drying your spinach leaves and raspberries—nobody likes a soggy salad! Toast your macadamia nuts in a dry skillet over medium heat for a couple of minutes until fragrant, then chop them coarsely. Slice the red onion as thinly as possible (a mandoline makes it a breeze), chop your cilantro, and slice the avocado right before tossing to keep it perfectly green.
Step 2: Make the Raspberry Dressing
In a small bowl or jar, whisk together the sesame oil, raspberry vinegar, your desired amount of raspberry jam, and a good pinch each of salt and pepper. Taste and adjust—the jam is super-flexible, so you can make it sweeter or more tart to suit your mood. This dressing can even be made ahead and kept in the fridge!
Step 3: Assemble the Salad
In a large serving bowl, gently toss together your spinach, raspberries, red onion, most of the toasted nuts, avocado, and chopped cilantro. Reserve a small handful of raspberries and nuts for that “gourmet restaurant” finish at the end.
Step 4: Dress and Serve
Right before serving, drizzle the raspberry dressing all over the salad and toss gently to coat everything evenly—be careful not to mash those lovely raspberries or avocado! Finish with your reserved garnishes on top, and serve immediately for ultimate freshness and crunch.
Pro Tips for Making Spinach Raspberry Salad
- Spinach Selection: Baby spinach is ideal for its tenderness and mild flavor; if using mature leaves, strip out tough stems for a better eating experience.
- Avocado Timing: Slice and add avocado just before serving so it stays bright, creamy, and doesn’t brown.
- Nut Toasting Magic: Toasting the macadamias deepens their flavor and adds irresistible crunch; just keep an eye on them so they don’t burn!
- Dressing Ahead: Whisk the dressing in advance and refrigerate—just shake well before pouring for maximum silkiness and flavor blend.
How to Serve Spinach Raspberry Salad
Garnishes
For a lovely finishing touch, scatter those extra raspberries and chopped, toasted macadamias right on top. A sprinkle of flaky sea salt or a little extra chopped cilantro makes the salad look (and taste!) like something from a chef’s kitchen. For a hint of luxury, add a few crumbles of goat cheese or edible flowers if you have them—guests will swoon!
Side Dishes
Spinach Raspberry Salad pairs beautifully with grilled chicken, salmon, or shrimp for a hearty meal. It’s also the perfect side for quiche, crusty bread, or a grain-based pilaf. During the summer, try it with grilled veggies or alongside a cheese board for a light, fresh feast.
Creative Ways to Present
Try layering spinach, raspberries, nuts, and avocado in individual glass jars for a picnic-friendly, portable treat. Or, serve Spinach Raspberry Salad family-style on a big platter so all those vibrant colors really shine. For a special touch, arrange the avocado slices in a fan pattern on top and drizzle dressing in a decorative zigzag right before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spinach Raspberry Salad, transfer it to an airtight container and pop it in the fridge. It’s best enjoyed within 24 hours—after that, the spinach may start to wilt and the avocados can brown, but it’s still tasty if you mix it up just before serving again.
Freezing
Unfortunately, this salad isn’t freezer-friendly—the fresh spinach, berries, and creamy avocado just don’t hold up after thawing. But the dressing lasts for up to a week refrigerated, so you can whip up a new batch in no time!
Reheating
Spinach Raspberry Salad is all about those crisp, chilled textures and juicy flavors, so there’s no need (and no benefit) to reheating this dish. Just toss and serve it cold, fresh from the fridge!
FAQs
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Can I make Spinach Raspberry Salad ahead of time?
Yes! You can prep all the ingredients in advance—wash and dry the spinach and raspberries, toast and chop the nuts, and mix up the dressing. Store each component separately and combine just before serving for the best freshness, especially adding the avocado at the last minute.
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What can I use instead of raspberry vinegar?
If you can’t find raspberry vinegar, substitute red wine vinegar or apple cider vinegar and add a little extra raspberry jam to keep that fruity note in the dressing.
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Is Spinach Raspberry Salad suitable for vegans or gluten-free diets?
Absolutely! The base recipe is naturally gluten-free and vegan if your jam is plant-based. Just skip any cheese add-ins or double-check pre-made ingredients to ensure they meet your dietary needs.
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How can I keep the avocados from browning?
Slice the avocados right before serving, and toss them gently with a splash of the raspberry vinegar from the dressing. The acid helps slow down browning so your salad stays picture-perfect!
Final Thoughts
If you’re craving something fresh, vibrant, and a little bit out of the ordinary, give this Spinach Raspberry Salad a try. It’s incredibly easy to make, crazy delicious, and guaranteed to win fans at your table. I can’t wait for you to fall in love with every sweet and savory bite!
Print
Spinach Raspberry Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Spinach Raspberry Salad that combines the freshness of spinach leaves with the sweetness of raspberries, creaminess of avocado, and crunch of macadamia nuts. Topped with a tangy raspberry dressing, this salad is a perfect balance of flavors and textures.
Ingredients
Salad:
- 8 cups spinach leaves
- 1 cup fresh raspberries
- 1 small red onion, thinly sliced
- 1 cup macadamia nuts, toasted and chopped
- 3 small avocados, or 1 large, peeled and sliced
- 1/2 cup fresh cilantro leaves, chopped
Dressing:
- 1/2 cup sesame oil
- 1/4 cup raspberry vinegar
- 1/4 – 1/2 cup raspberry jam, to taste
- Salt and pepper
Instructions
- Prepare Salad: In a large bowl, combine spinach, raspberries, onion, nuts, avocado, and cilantro. Reserve a few raspberries and nuts for garnish.
- Make Dressing: In a small bowl, mix oil, vinegar, jam, salt, and pepper. Whisk together and set aside.
- Assemble: Drizzle the dressing over the salad; toss to combine.
- Garnish: Top with reserved raspberries and nuts.
- Serve: Serve immediately and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 280 kcal
- Sugar: Approximately 8g
- Sodium: Approximately 150mg
- Fat: Approximately 24g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 18g
- Trans Fat: 0g
- Carbohydrates: Approximately 16g
- Fiber: Approximately 9g
- Protein: Approximately 5g
- Cholesterol: 0mg
