Strawberry Walnut Spinach Salad

My friend Sarah brought this salad to a summer potluck last year, and I honestly went back for thirds. Something about how the sweet strawberries cut through that tangy balsamic just woke up my whole palate. Now it's my go-to when I want something that feels fancy but takes zero effort.

I made this for my mom's birthday lunch last spring, and she kept talking about how restaurant quality it was. The walnuts toasted while I was catching up on phone calls, filling the kitchen with this nutty warmth. Sometimes the simplest dishes become the ones people remember most.

Ingredients

• Fresh baby spinach: Baby spinach leaves are tender and mild, plus they hold dressing beautifully without wilting as fast as mature spinach
• Fresh strawberries: Look for berries that are deep red and fragrant, they are sweeter and more flavorful
• Walnut halves: Toasting them is nonnegotiable, it transforms their flavor from mild to deeply nutty and rich
• Red onion: Thin slices add just the right bite, soak them in ice water for 10 minutes if you want them milder
• Feta cheese: Optional but adds a creamy salty element that balances the sweet strawberries
• Extra-virgin olive oil: Use a good quality one here since the dressing is simple
• Balsamic vinegar: Aged balsamic gives you that sweet complexity, but regular works perfectly fine
• Honey: Just enough to balance the acidity and bring out the strawberries natural sweetness
• Dijon mustard: This is what makes the vinaigrette emulsify and cling to every leaf

Instructions

Toast the walnuts:

Place walnut halves in a dry skillet over medium heat, stirring frequently for 2-3 minutes until fragrant and golden. Watch closely like a hawk, nuts go from perfectly toasted to burnt in seconds.

Prep the strawberries:

Hull and slice the strawberries into thin wedges, releasing some of their juices to mingle with the dressing later.

Build the salad base:

In a large salad bowl, combine the baby spinach, sliced strawberries, toasted walnuts, and thinly sliced red onion. If using feta, sprinkle it over the top now.

Whisk the vinaigrette:

In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until thickened and creamy looking.

Toss and serve:

Drizzle the dressing over the salad and toss gently until every leaf is lightly coated. Serve immediately while the walnuts are still warm and crisp.

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This became my default contribution to every gathering after that first potluck. There is something about serving something so vibrant and fresh that makes people pause and actually enjoy their food.

Making It Your Own

Sometimes I swap spinach for arugula when I want more peppery bite. Grilled chicken turns it into a complete dinner, and candied walnuts add this lovely caramelized sweetness that takes it over the top.

Perfect Pairings

A crisp Sauvignon Blanc or light rosé cuts through the walnuts richness beautifully. For something nonalcoholic, sparkling water with a squeeze of lemon keeps it refreshing and light.

Storage Solutions

Store undressed salad in an airtight container with a paper towel to absorb moisture. It will keep for 2-3 days, though the walnuts might lose some crunch.

• Keep the vinaigrette separate until serving time
• If taking to a potluck, pack dressing in a small jar
• Add the walnuts last so they stay crunchy

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Hope this brings some bright, fresh moments to your table just like it has to mine.

Recipe FAQs

→ Can I prepare the vinaigrette in advance?

Yes, the balsamic vinaigrette can be whisked together ahead and stored refrigerated for up to 3 days to enhance the flavors.

→ How do toasted walnuts affect the salad?

Toasting walnuts deepens their nutty flavor and adds a satisfying crunch, making the salad more aromatic and textured.

→ What are good additions for extra protein?

Grilled chicken or tofu can be added to provide a protein boost while complementing the salad's fresh flavors.

→ Is this suitable for a vegan meal?

Omit the feta or replace it with a plant-based cheese to make this salad fully vegan without losing its creamy texture.

→ How should the salad be served for best taste?

Drizzle the vinaigrette just before serving and toss gently to evenly coat ingredients, preserving freshness and crunch.