Strawberry Spinach Salad Walnuts (Printable version)
Bright blend of strawberries, spinach, walnuts with a balsamic dressing for refreshing flavors.
# What You’ll Need:
→ Salad Components
01 - 6 cups fresh baby spinach, washed and thoroughly dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ small red onion, thinly sliced into rings
04 - ½ cup crumbled feta cheese
05 - ½ cup walnuts, roughly chopped and lightly toasted
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 ½ tablespoons balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - ⅛ teaspoon salt
11 - ⅛ teaspoon freshly ground black pepper
# How to Make It:
01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified and smooth.
02 - Arrange baby spinach in a large salad bowl. Top with sliced strawberries, red onion rings, crumbled feta, and toasted walnuts.
03 - Drizzle the prepared vinaigrette evenly over the salad just before serving. Gently toss to coat all ingredients without damaging the spinach.
04 - Plate the salad while fresh and crisp, ensuring each portion receives a balanced distribution of toppings.
# Expert tips:
01 -
- The strawberries release their juices just enough to create natural sweetness that plays perfectly with tangy feta
- Toasted walnuts add such satisfying crunch that even people who swear they hate salad somehow come back for seconds
02 -
- The dressing should be added right before serving because spinach wilts quickly once dressed and nobody wants a soggy salad
- Toasting walnuts takes literally three minutes in a dry pan but transforms them from blah to absolutely crave-worthy
03 -
- Dry your spinach really well after washing because water on the leaves prevents the dressing from clinging properly
- Let your walnuts cool completely before adding them to the salad or they will slightly wilt the spinach underneath