Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2–4
🧺 Ingredients
For the Salad
- 5 oz (about 6 cups) baby spinach leaves (washed and dried)
- 1 cup fresh raspberries
- 1 large ripe avocado, sliced
- ½ cup crumbled feta or goat cheese
- ½ cup walnuts, toasted
- ¼ small red onion, thinly sliced
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or raspberry vinaigrette)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
👩🍳 Directions
- Toast the walnuts (optional):
Place walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and slightly golden. Remove from heat and let cool. - Prepare the dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. - Assemble the salad:
In a large salad bowl, add the spinach, red onion slices, toasted walnuts, raspberries, and avocado slices. - Add cheese:
Sprinkle the crumbled feta or goat cheese over the top. - Dress and toss:
Drizzle the dressing over the salad just before serving. Gently toss to coat the ingredients evenly. - Serve:
Serve immediately and enjoy the refreshing balance of sweet raspberries, creamy avocado, tangy cheese, and crunchy walnuts.
💡 Tips & Variations
- For extra protein, add grilled chicken, shrimp, or quinoa.
- Swap walnuts for pecans or almonds if preferred.
- For a vegan version, skip the cheese or use a dairy-free feta alternative.
- Add sliced strawberries for extra fruitiness or a mix of baby kale and spinach for variety.
