Strawberry Walnut Spinach Salad

The first time I made this salad was during a particularly hot June afternoon when my kitchen felt like an oven. I had just returned from the farmers market with a basket of strawberries that smelled like sunshine itself, and I couldn't bear the thought of turning on the stove. That impromptu lunch taught me that sometimes the most satisfying meals come from simply letting fresh ingredients shine.

Last summer I served this at my sister's baby shower, and I swear three different guests asked for the recipe before they even finished their first bite. There's something magical about how the balsamic cuts through the sweet strawberries while the walnuts add this earthy crunch that keeps you coming back for just one more forkful.

Ingredients

• 6 cups fresh baby spinach: Buy the pre-washed kind to save time, but give it another quick dry because water on leaves makes dressing slide right off
• 1 ½ cups fresh strawberries: Pick berries that are deep red and smell fragrant, they should give slightly when you gently squeeze them
• ½ cup walnut halves: Toasting them isn't optional, it transforms their flavor from mild to richly nutty
• ¼ small red onion: Slice it paper thin so you get little bursts of sharpness without overwhelming the delicate sweetness
• ¼ cup crumbled feta cheese: The salty creaminess ties everything together, but leave it out if you need this to be vegan
• 3 tablespoons extra-virgin olive oil: Use a quality one here since it's one of the main flavors you'll actually taste
• 2 tablespoons balsamic vinegar: Aged balsamic adds this wonderful complexity that regular vinegar just can't match
• 1 teaspoon honey: This tiny bit of sweetness balances the sharp vinegar and brings out the strawberry's natural sugars
• 1 teaspoon Dijon mustard: The secret ingredient that makes your vinaigrette actually stay emulsified instead of separating
• ¼ teaspoon sea salt: Flaky salt would be gorgeous as a finishing touch too
• ⅛ teaspoon freshly ground black pepper: Grind it right before you make the dressing for the biggest flavor punch

Instructions

Build your base:

Pile that spinach into your biggest salad bowl, then scatter the strawberries, walnuts, and onion on top. The colors look so vibrant together, you almost don't want to toss it.

Add the cheese:

Sprinkle the feta over everything if you're using it, letting some crumbs fall between the leaves instead of just sitting on top.

Make the magic dressing:

Whisk the olive oil, balsamic, honey, mustard, salt, and pepper in a small jar until it transforms into this gorgeous thick emulsion that coats the back of a spoon.

Bring it together:

Drizzle about half the dressing over the salad and toss gently with your hands, adding more dressing until every leaf is lightly coated but not drowning.

Serve it right now:

This salad waits for no one, so get it on the table immediately while those walnuts are still crunchy and the spinach hasn't started wilting.

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This recipe became my go-to dinner party contribution after a friend texted me at midnight demanding to know what I'd brought to her potluck. Sometimes the simplest dishes are the ones people remember most.

Making It Your Own

I've discovered that swapping in fresh goat cheese creates this incredibly creamy element that some guests actually prefer over feta. The way it melts slightly against the juicy strawberries is absolutely worth trying.

Perfect Pairings

A glass of chilled Sauvignon Blanc cuts through the richness of the walnuts while highlighting the strawberries' natural sweetness. On nights when I want something more substantial, I'll grill some chicken breasts seasoned with nothing but salt and pepper, slice them up, and arrange them right on top.

Make Ahead Magic

You can prep all the components separately up to a day in advance, keeping everything in different containers in the refrigerator. The key is storing the dressing in its own jar and the walnuts in a sealed bag so they stay perfectly fresh.

• Wash and dry the spinach really well, then store it with a paper towel to absorb any excess moisture
• Slice the strawberries and onions ahead of time, but keep them in separate containers so the onions don't make everything taste sharp
• Whisk the dressing together right before serving for the freshest, most vibrant flavor

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Every time I make this salad now, I'm transported back to that hot afternoon when simple ingredients came together to create something extraordinary. Sometimes the best recipes find us exactly when we need them.

Recipe Questions & Answers

→ How can I toast walnuts for extra flavor?

Place walnuts in a dry skillet over medium heat. Stir frequently for 2-3 minutes until fragrant and lightly browned. Let cool before adding.

→ Can I omit the feta without losing taste?

Yes, leaving out feta still maintains a fresh and flavorful balance, though it adds a creamy, tangy note if included.

→ What’s the best way to prepare the vinaigrette?

Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper together until well combined and emulsified for a smooth, balanced dressing.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it a safe option for gluten-sensitive individuals.

→ How do the ingredients balance flavors and textures?

Sweet strawberries contrast with crunchy walnuts, tender spinach provides a fresh base, and tangy balsamic dressing ties all elements harmoniously.