Strawberry Walnut Spinach Salad

The first time I made this salad was for a summer dinner that needed something light but memorable. I'd picked up strawberries that were impossibly ripe and found myself craving something more than just a fruit bowl. The way the sweet berries played against bitter spinach and that sharp balsamic kick—well, my guests actually went quiet mid-bite, which is always the best compliment.

Last spring I brought this to a potluck where everyone expected heavy comfort food. The bowl emptied before the mac and cheese. Someone asked if there was a secret ingredient, but really it's just letting each component shine—fresh spinach, ripe strawberries, walnuts that were still warm from toasting.

Ingredients

• 6 cups fresh baby spinach: Baby spinach is tender and mild—no tough stems or bitter edges. Dry it thoroughly after washing so the vinaigrette actually sticks.
• 1 ½ cups fresh strawberries: Look for berries that are deep red and fragrant. If they're not perfectly ripe, let them sit at room temperature for an hour before slicing.
• ½ cup walnut halves: Toasting them transforms their flavor from mild to nutty-rich. Keep a close watch—walnuts go from perfectly golden to burnt fast.
• ¼ small red onion: Thin slices bring a sharp contrast without overwhelming. Soak them in cold water for ten minutes if you want to mellow the bite.
• ¼ cup crumbled feta cheese: Totally optional, but the salty creaminess ties everything together. Skip it for vegan.
• 3 tablespoons extra-virgin olive oil: The base that carries all the other flavors. A fruity olive oil works beautifully here.
• 2 tablespoons balsamic vinegar: Provides that tangy sweetness that makes the strawberries pop.
• 1 teaspoon honey: Just enough to balance the acid and bring out the berries natural sweetness.
• 1 teaspoon Dijon mustard: The secret that keeps the vinaigrette emulsified instead of separating.
• ¼ teaspoon sea salt: Enhances all the flavors without making it taste salty.
• ⅛ teaspoon freshly ground black pepper: A little heat to contrast the sweet elements.

Instructions

Build your base:

In a large salad bowl, pile in the baby spinach, sliced strawberries, toasted walnuts, and those thin red onion shavings. The colors alone are worth it—deep green, bright red, golden brown.

Add the creamy element:

Sprinkle the crumbled feta cheese over the top if you're using it. Dont toss yet—let it sit like a little snowy garnish until just before serving.

Whisk up the vinaigrette:

In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk until it thickens slightly and turns glossy. That emulsion is what makes it coat every leaf instead of pooling at the bottom.

Toss and serve:

Drizzle the vinaigrette over the salad right before eating. Toss gently with your hands or salad servers—just enough to coat everything without bruising the spinach. Serve immediately while the walnuts still have their crunch.

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This salad became my go-to for a friend who swore she hated salads until she tried this one. Now she requests it every time we have summer dinner on the porch. Something about the sweetness and crunch feels like celebration food, even on a Tuesday.

Timing Your Toast

Ive learned the hard way that walnuts hold their heat. Toast them in a dry skillet over medium heat, stirring constantly, until they're fragrant and golden—about two to three minutes. Pour them onto a plate immediately. If you leave them in the hot pan, they keep cooking and turn bitter.

The Vinaigrette Window

Balsamic vinaigrette separates if it sits too long, but this ratio is pretty forgiving. If it does separate, just give it a quick whisk or shake. You can double the dressing recipe and keep it in the fridge for up to a week—just let it come to room temperature before using.

Make It A Meal

While this salad is perfect on its own, sometimes you need something more substantial. The fresh, bright flavors actually pair beautifully with warm elements. Think grilled chicken, pan-seared salmon, or even some crusty bread on the side.

• Grilled chicken strips add protein without overpowering the delicate flavors
• Avocado slices bring creaminess that plays nicely with the tangy vinaigrette
• Quinoa or farro can turn this into a hearty grain bowl for lunch

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Sometimes the simplest dishes are the ones that surprise you most. This salad started as a way to use up excess strawberries and ended up being one of those recipes I find myself making again and again.

Recipe FAQs

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well as alternatives, offering a similar crunch and flavor profile.

→ How do I toast walnuts properly?

Toast walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned.

→ What does the balsamic vinaigrette consist of?

It's made by whisking extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper until emulsified.

→ Can I prepare this salad in advance?

It's best to assemble just before serving to maintain the fresh texture of spinach and strawberries.

→ Are there protein options to enhance this salad?

Grilled chicken or tofu can be added for extra protein without overwhelming the fresh flavors.

→ Is feta cheese necessary for flavor?

Feta adds a creamy, tangy element but can be omitted or replaced with vegan cheese if preferred.