Strawberry Spinach Walnut Salad (Printable version)
A refreshing medley of strawberries, spinach, walnuts, and tangy dressing for a light, crisp dish.
# What You’ll Need:
→ Salad Base
01 - 6 cups fresh baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup walnuts, roughly chopped
04 - ¼ cup crumbled feta cheese (optional)
05 - ¼ small red onion, thinly sliced
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Wash and thoroughly dry baby spinach. Hull strawberries and slice into quarters. Roughly chop walnuts. Thinly slice red onion into half-moons.
02 - In a large salad bowl, combine baby spinach, sliced strawberries, chopped walnuts, crumbled feta cheese (if using), and red onion slices.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste, whisking until fully emulsified.
04 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently with salad tongs to coat all ingredients evenly. Serve immediately to maintain texture and freshness.
# Expert tips:
01 -
- The way sweet strawberries balance against earthy spinach feels like discovering a secret combination
- This salad comes together in fifteen minutes but looks like something from a restaurant menu
02 -
- Dressed spinach wilts within twenty minutes, so always add the vinaigrette right before serving
- Room temperature strawberries release more juice and taste sweeter than cold ones straight from the refrigerator
03 -
- Toast walnuts in a dry skillet over medium heat until fragrant, watching carefully since they go from perfect to burned quickly
- Use paper towels to gently pat strawberry slices dry before adding to the salad, excess water dilutes the dressing