Strawberry Walnut Spinach Salad

The first time I made this salad was during a June heatwave when turning on the oven felt like a crime against humanity. I had grabbed strawberries and spinach from the farmers market that morning, and somehow that sweet, juicy combination against crisp greens became my go-to lunch for the entire summer.

Last spring I served this at a brunch and watched my friend Sarah, who claims to hate salads, go back for thirds. The toasted walnuts add this incredible crunch that keeps every bite interesting, and something about the red onion makes all the flavors pop.

Ingredients

• 6 cups fresh baby spinach: Baby spinach is more tender and delicate than mature spinach, making it perfect for salads where you want something fresh and not bitter
• 1 cup strawberries: Look for berries that are deep red and fragrant, they will be sweeter and more flavorful than pale ones
• ½ cup walnuts: Toasting the walnuts in a dry pan for 3 to 4 minutes until fragrant transforms their flavor from mild to rich and nutty
• ¼ small red onion: Red onion has a milder, sweeter bite than yellow or white onion, and the thin slices distribute the flavor evenly
• ⅓ cup crumbled feta cheese: The creamy, salty feta cuts through the sweet berries and adds a luxurious texture, but it is totally optional
• 3 tablespoons extra virgin olive oil: Use a good quality olive oil because it makes up the base of your dressing and you can really taste the difference
• 2 tablespoons balsamic vinegar: Aged balsamic will be sweeter and more complex, while regular balsamic gives you that classic sharp tang
• 1 teaspoon Dijon mustard: This acts as the emulsifier that helps the oil and vinegar come together into a smooth, creamy dressing
• 1 teaspoon honey or maple syrup: Just a touch of sweetness balances the acidity of the vinegar and complements the strawberries beautifully
• ¼ teaspoon sea salt and ⅛ teaspoon black pepper: Freshly ground pepper makes a huge difference here, and sea salt has a cleaner taste than table salt

Instructions

Whisk together the dressing:

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl and whisk vigorously until the mixture thickens and turns opaque.

Prepare the salad base:

Place the washed and dried spinach in your largest salad bowl, then scatter the sliced strawberries, toasted walnuts, thin red onion slices, and crumbled feta over the top.

Dress and toss:

Drizzle about half the vinaigrette over the salad first, then toss gently with your hands or salad tongs to see if you need more, adding the rest gradually until the leaves are lightly coated.

Serve immediately:

This salad is best enjoyed right after tossing while the spinach still has its crunch and the walnuts are perfectly toasted.

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This became my signature dish at dinner parties after multiple guests asked for the recipe, and I love how something so simple can feel so special and elegant.

Make It Your Own

When strawberries are not in season, I have used sliced apples or pears with equally delicious results. The key is keeping that sweet element that plays against the tangy dressing.

Perfect Pairings

A crisp Sauvignon Blanc or dry rosé cuts through the richness of the walnuts and feta beautifully. For something non alcoholic, sparkling water with a twist of lemon works wonderfully.

Meal Prep Magic

You can wash and dry the spinach up to two days ahead and store it in a container with a paper towel to absorb moisture. The walnuts can be toasted in advance and kept in an airtight container, but wait to slice the strawberries until you are ready to serve.

• Store the vinaigrette separately in a small jar and give it a good shake before using
• If taking this for lunch, pack the dressing on the side and toss right before eating
• The spinach will stay crisp for hours as long as it is dressed at the last minute

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Hope this bright, beautiful salad finds its way to your table soon.

Recipe FAQs

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well as alternatives, providing similar crunch and flavor profiles.

→ Is feta cheese necessary in this salad?

Feta adds creaminess but is optional; for a vegan option, you can omit or use plant-based cheese.

→ How should the vinaigrette be prepared?

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

→ Can this salad be served ahead of time?

It’s best served immediately to preserve spinach freshness and the crisp texture of strawberries and walnuts.

→ What protein additions work well with this salad?

Grilled chicken or chickpeas complement the flavors and add substance for a fuller meal.