Strawberry Walnut Spinach Salad (Print Version)
Fresh spinach with strawberries, walnuts, and tangy balsamic dressing for a crisp and light dish.
# What You Need:
→ Salad Base
01 - 6 cups fresh baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup walnut halves, toasted
04 - ¼ small red onion, thinly sliced
05 - ¼ cup crumbled feta cheese (optional)
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - ¼ teaspoon sea salt
11 - ⅛ teaspoon freshly ground black pepper
# How to Prepare:
01 - In a large salad bowl, combine the baby spinach, sliced strawberries, toasted walnuts, and red onion. If using, sprinkle the crumbled feta cheese over the salad.
02 - In a small bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all the ingredients evenly. Serve immediately for the freshest flavor and texture.
# Expert Advice:
01 -
- The balance of sweet strawberries, earthy spinach, and tangy vinaigrette hits every taste bud in one bite
- It comes together in fifteen minutes flat but looks and tastes like something from a restaurant
- You can prep everything ahead and just toss before serving
02 -
- Damp spinach makes for a sad, watered-down dressing. Spin-dry it or pat it between towels thoroughly.
- Let the vinaigrette sit for five minutes before tossing—the flavors meld and mellow.
03 -
- If your strawberries are underripe, toss them with a teaspoon of sugar and let them sit for ten minutes before adding to the salad
- The vinaigrette tastes better after the ingredients have had time to become friends—make it an hour ahead