Strawberry Walnut Spinach Salad (Printable View)

Vibrant blend of strawberries, walnuts, spinach, and tangy balsamic dressing for a refreshing dish.

# What You Need:

→ Salad Components

01 - 6 cups fresh baby spinach, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and thinly sliced
03 - ½ cup walnuts, roughly chopped and lightly toasted
04 - ¼ small red onion, thinly sliced into rings
05 - ⅓ cup crumbled feta cheese (optional, omit for vegan)

→ Balsamic Vinaigrette

06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or pure maple syrup
10 - ¼ teaspoon sea salt
11 - ⅛ teaspoon freshly ground black pepper

# How-To Steps:

01 - In a small mixing bowl, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper. Whisk vigorously until fully emulsified and slightly thickened. Set aside at room temperature while assembling the salad.
02 - Place the washed and dried baby spinach in a large salad bowl, creating a generous bed of greens. Arrange the sliced strawberries, toasted walnuts, and thinly sliced red onion evenly over the spinach. If using, sprinkle the crumbled feta cheese across the top as the final garnish.
03 - Drizzle the prepared balsamic vinaigrette evenly over the salad. Using salad tongs or large spoons, gently toss the ingredients to combine, ensuring each spinach leaf is lightly coated with dressing. Avoid over-tossing to prevent bruising the delicate greens and crushing the strawberries.
04 - Transfer the dressed salad to individual serving plates or serve family-style in the large bowl. For an elegant presentation, garnish with additional toasted walnut pieces or fresh strawberry slices. This salad is best enjoyed immediately while the spinach remains crisp and the walnuts retain their crunch.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes flat
  • The sweet and tangy combination feels fancy without any actual effort
02 -
  • Spinach holds dressing better than delicate spring greens so don't swap it out
  • The dressing can be made a day ahead but the salad must be dressed right before serving
03 -
  • Toast your walnuts in advance and keep them in an airtight container for quick salad assembly
  • Use a mandoline for the onion if you want paper thin slices that melt into the background

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