Strawberry Walnut Spinach Salad (Print version)

Bright spinach leaves combined with strawberries, walnuts, and a tangy balsamic dressing for a fresh dish.

# Ingredient List:

→ Salad Components

01 - 6 cups fresh baby spinach, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - ½ cup walnuts, roughly chopped and toasted
04 - ¼ small red onion, thinly sliced into rings
05 - ⅓ cup crumbled feta cheese (optional, omit for vegan)

→ Balsamic Vinaigrette

06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or pure maple syrup
10 - ¼ teaspoon sea salt
11 - ⅛ teaspoon freshly ground black pepper

# How To Make It:

01 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper. Continue whisking vigorously until the mixture is fully emulsified and creamy. Set aside at room temperature.
02 - Place the washed and dried baby spinach in a large salad bowl, creating a generous bed of greens. Evenly distribute the sliced strawberries, toasted walnuts, and thinly sliced red onion over the spinach. If using, scatter the crumbled feta cheese across the top.
03 - Drizzle the prepared balsamic vinaigrette evenly over the salad. Using salad servers or large spoons, gently toss the ingredients together, lifting from the bottom to ensure all leaves are lightly coated with dressing. Avoid over-mixing to prevent bruising the delicate spinach.
04 - Transfer to individual serving plates or present family-style in the large bowl. For an attractive presentation, garnish with additional toasted walnuts or fresh strawberry slices if desired. Serve promptly while the walnuts remain crunchy and the spinach is crisp.

# Expert Advice:

01 -
  • The contrast between sweet strawberries and tangy balsamic creates that perfect restaurant quality balance you usually have to pay good money for
  • It comes together in literally fifteen minutes but looks like something you spent forever planning
02 -
  • Spinach must be completely dry before dressing or the vinaigrette will slide right off instead of coating the leaves properly
  • Toast your walnuts just before assembling the salad because they lose that wonderful crunch pretty quickly once they cool down
03 -
  • Let the vinaigrette sit for 10 minutes before using to allow the flavors to meld together
  • Invest in a good salad spinner, it is the secret to getting spinach completely dry without bruising the leaves

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