Strawberry Spinach Walnut Salad

The first time I made this salad was during a hot July afternoon when my kitchen felt like an oven. I had just returned from the farmers market with an overflowing basket of strawberries that smelled like pure sunshine. Something about combining those jewel-toned berries with earthy spinach felt like the right kind of rebellion against turning on the stove.

I served this at my mothers birthday dinner last spring, watching everyone go quiet after that first forkful. The conversation paused for exactly three seconds before my sister reached across the table for the recipe card. That is always the moment I know a dish has earned its permanent place in my rotation.

Ingredients

• Baby spinach leaves: These tender greens need to be completely dry or the dressing slides right off instead of coating each leaf perfectly
• Fresh strawberries: Look for berries that are deep red and fragrant since they are the star of the show and sweetness matters here
• Walnuts: Roughly chop them right before making the salad so they stay fresh and give you that satisfying crunch in every bite
• Feta cheese: The salty creaminess bridges the gap between sweet berries and earthy spinach but you can skip it if needed
• Red onion: Thin slices add just enough bite to wake up your palate without overpowering the delicate flavors
• Extra-virgin olive oil: This creates the silky base that carries all the other flavors across your tongue
• Balsamic vinegar: The acidity cuts through the richness while adding that gorgeous dark color to the bowl
• Honey or maple syrup: Just enough to balance the sharpness of the vinegar and highlight the natural sweetness of strawberries
• Dijon mustard: This is the secret ingredient that makes the dressing cling to every single leaf instead of pooling at the bottom

Instructions

Prep your fresh ingredients:

Wash and thoroughly dry the spinach leaves, hull and slice those beautiful strawberries, chop the walnuts, and slice the red onion into thin ribbons that will tangle through the greens

Build your salad base:

In a large bowl, combine the spinach, strawberries, walnuts, feta cheese if you are using it, and those thin red onion slices

Whisk the vinaigrette:

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture becomes thick and creamy

Dress and serve immediately:

Drizzle the vinaigrette over the salad, toss gently until every leaf is coated, and serve right away while the walnuts still have their perfect crunch

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My neighbor asked for the recipe after I brought a bowl over to their porch dinner last summer. The next week they told me they had already made it three times and their kids were actually requesting the salad with the red flowers on top.

Make It Your Own

This salad welcomes protein beautifully. I have added grilled chicken during hectic weeknights and even seared shrimp when I want something fancy but need to keep it simple.

The Perfect Wine Match

A crisp Sauvignon Blanc cuts through the balsamic richness while complementing the strawberries. Something chilled and bright feels like the right partner here.

Timing Is Everything

The absolute best version of this salad happens when strawberries are at their peak summer sweetness. That is when the ingredients truly sing together instead of just getting along.

• Toast the walnuts in a dry pan for three minutes to unlock their natural oils
• Let the dressed salad sit for two minutes before serving to let flavors settle
• Keep extra vinaigrette in a jar for quick weekday lunches

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This is the salad that proves simple ingredients, treated with respect, can become something extraordinary. Every bowl feels like a celebration of the season.

Recipe FAQs

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds can be used for a different crunch and flavor profile while maintaining the salad's texture.

→ Is it possible to make this dish vegan?

Omit the feta cheese or replace it with a plant-based alternative to keep the salad vegan-friendly.

→ What is the best way to prepare the vinaigrette?

Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified for a balanced dressing.

→ How long can the salad be stored before serving?

For best freshness, prepare and dress the salad shortly before serving to avoid wilted spinach and soggy walnuts.

→ Can this dish be served as a main course?

Yes, adding grilled chicken or shrimp increases protein, making it suitable for a light main meal.