Strawberry Walnut Spinach Salad

The first time I made this salad was during a heat wave when turning on the oven felt like a crime against humanity. My friend Sarah had just dropped off a basket of strawberries from her farmers market run, and I was too lazy to cook anything elaborate. Now its become my go-to when I want something that feels fancy but takes zero effort.

Last summer I served this at a backyard dinner party and watched three different people ask for the recipe before they even finished their first bite. Theres something about the way the balsamic brings out the strawberries that makes people think youre some kind of culinary genius, when really you just tossed things in a bowl.

Ingredients

• 6 cups fresh baby spinach: Go for the tender baby leaves, theyre sweeter and dont need any chopping
• 1 cup strawberries hulled and sliced: Pick berries that are deeply red and smell fragrant, thats where all the flavor lives
• ½ cup walnuts roughly chopped and toasted: Toasting them in a dry pan for 3 minutes makes them taste exponentially better
• ¼ small red onion thinly sliced: Soak the slices in ice water for 10 minutes if you want them less sharp
• ⅓ cup crumbled feta cheese: Totally optional but the creaminess balances the tangy dressing perfectly
• 3 tablespoons extra virgin olive oil: Use the good stuff here, you can really taste it
• 2 tablespoons balsamic vinegar: Aged balsamic will give you that restaurant quality depth
• 1 teaspoon Dijon mustard: This is what makes the dressing actually stay on the leaves
• 1 teaspoon honey or maple syrup: Just enough to bridge the gap between sweet and savory
• ¼ teaspoon sea salt: Flaky salt would be gorgeous sprinkled on top at the end
• ⅛ teaspoon freshly ground black pepper: Grind it fresh, pre-ground has no soul left

Instructions

Make the dressing first:

Whisk everything together until it looks thick and creamy, like magic happened in your bowl.

Build your salad base:

Get out your biggest bowl because this needs room to breathe without everything ending up on the floor.

Add all the good stuff:

Scatter those strawberries, walnuts, and onions across the spinach like youre composing something artistic.

Dress it gently:

Drizzle about half the dressing first, toss with your hands, then add more if you need it.

Plate it like you mean it:

Use tongs to lift everything into serving bowls so you dont leave all the walnuts behind.

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My mom claims she doesnt like fruit in savory dishes, but I watched her go back for seconds of this salad without a word of complaint. Sometimes the best conversions happen silently over an empty bowl.

Make It Your Own

Ive swapped in pecans when I was out of walnuts and honestly couldnt tell the difference. The beauty here is the formula, something sweet, something crunchy, something fresh, something tangy, not following it like a strict rulebook.

The Dressing Game

Leftover vinaigrette keeps in a jar for about a week, though I usually end up putting it on everything else in my fridge until its gone. Shake it hard before using again because separation is natural and expected.

Serving Smarts

This salad works as a light lunch on its own or as the perfect starter before something rich like pasta. The freshness kind of resets your palate for whatever comes next.

• Keep the dressing on the side if youre taking this to a potluck
• Room temperature strawberries taste more flavorful than cold ones
• A little extra cracked pepper on top makes it look professionally finished

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Sometimes the simplest recipes are the ones that stay with you longest. This salad has saved me more dinner emergencies than I care to admit.

Recipe FAQs

→ Can I use other nuts instead of walnuts?

Yes, pecans or almonds can be great alternatives to walnuts, offering similar crunch and flavor profiles.

→ Is feta cheese necessary in this salad?

Feta is optional and adds a creamy, salty element, but can be omitted or replaced with plant-based cheese for vegan preferences.

→ How should the vinaigrette be prepared?

Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a smooth, tangy dressing.

→ Can this salad be prepared in advance?

For best freshness, dress the salad just before serving to keep spinach crisp and ingredients vibrant.

→ What protein additions work well here?

Grilled chicken or chickpeas can be added for extra protein and heartiness without overpowering flavors.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive preferences.