Description
This vibrant raspberry-spinach salad combines fresh oranges, creamy avocado, crunchy walnuts, and tender baby spinach, all tossed in a zesty lemon vinaigrette. Perfect as a light and nutritious meal or side dish, it offers a delightful mix of textures and flavors that are both refreshing and satisfying.
Ingredients
Units
Scale
For the Salad
- 2 medium oranges, divided
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 medium avocado, chopped
- 3/4 cup coarsely chopped walnuts
For the Dressing
- 1 1/2 tablespoons lemon juice
- 1 small shallot, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Prepare the Orange: Supreme 1 orange by cutting away the peel and pith, then segment it into perfect slices. Zest the remaining orange until you have ½ teaspoon of zest, then juice it to obtain about 2 tablespoons of juice. In a large bowl, combine the orange zest and juice.
- Make the Vinaigrette: Whisk in 1½ tablespoons lemon juice, finely chopped shallot, Dijon mustard, and salt into the orange juice mixture. Let stand for at least 10 minutes to allow flavors to meld.
- Toast the Walnuts: Place ¾ cup walnuts in a small skillet over medium heat. Cook, stirring often, until fragrant and golden brown, about 3 to 5 minutes. Remove from heat and let cool.
- Prepare the Salad: While whisking the dressing constantly, slowly stream in 3 tablespoons of olive oil until well combined. Gently toss the chopped avocado, raspberries, baby spinach, and orange segments with the dressing until evenly coated.
- Assemble and Serve: Sprinkle the toasted walnuts over the top of the salad. Serve immediately for the freshest taste, or refrigerate the dressing and toasted walnuts separately if making ahead.
Notes
- Prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Shake well before serving.
- Toast the walnuts ahead of time and keep them in an airtight container at room temperature for up to 3 days.
- For a variation, substitute raspberries with strawberries, blackberries, or pomegranate seeds. Swap walnuts with pecans, slivered almonds, pistachios, or seeds like sunflower or pumpkin seeds for a nut-free option.
- This salad is best enjoyed immediately but can be stored separately for a few hours if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 146mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
