Strawberry Spinach Walnuts Salad (Printable)
A fresh blend of strawberries, spinach, walnuts, and balsamic vinaigrette bursting with natural flavors.
# What You'll Need:
→ Salad Components
01 - 5 ounces baby spinach leaves, washed and thoroughly dried
02 - 8 ounces fresh strawberries, hulled and sliced into quarters
03 - 1/2 cup walnuts, roughly chopped
04 - 1/2 cup crumbled feta cheese (optional)
05 - 2 tablespoons red onion, thinly sliced
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste
# Directions:
01 - Place the dried baby spinach, sliced strawberries, chopped walnuts, crumbled feta cheese if using, and thinly sliced red onion into a large salad bowl. Arrange ingredients evenly for optimal presentation.
02 - Combine the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk vigorously with a fork or small whisk until fully emulsified and slightly thickened, approximately 30-45 seconds.
03 - Drizzle the prepared balsamic vinaigrette evenly over the salad immediately before serving. Using salad tongs or large spoons, toss gently but thoroughly to ensure all ingredients are lightly coated with dressing. Serve promptly as a refreshing first course or light main dish.
# Expert Hints:
01 -
- The way strawberries bleed into the dressing creates its own gorgeous pink hue that makes everyone lean in closer
- It comes together in fifteen frantic minutes or fifteen calm ones—either way it works
02 -
- Dressing on the side might seem polite but this salad needs that direct contact to shine so dress it right before serving instead of letting guests guess how much they need
- Room temperature ingredients taste better than cold ones so let everything sit out for twenty minutes unless its sweltering outside
03 -
- Make extra dressing because it keeps for a week and tastes amazing on basically everything
- Use a mandolin for the onion if you want paper thin slices without crying over your cutting board