Strawberry Spinach Walnut Salad

Last spring, my neighbor brought over a basket of fresh strawberries from her garden, and I stood in my kitchen wondering what to do with all that ruby sweetness before it turned. That afternoon I threw together whatever I had in the crisper drawer, and somehow the combination of those berries with peppery spinach and toasted walnuts became the salad I now make all summer long. There is something about the way strawberries interact with balsamic that feels like discovering a secret language between ingredients.

I served this at my first proper dinner party last June, nervously watching everyone take their first bites. The silence that followed was not the bad kind, and when my friend Sarah asked for seconds instead of reaching for the bread basket, I knew this salad had earned a permanent spot in my rotation.

Ingredients

• Baby spinach: The tender leaves matter here, baby spinach has that delicate sweetness that stands up to the strawberries without overwhelming them
• Fresh strawberries: Use berries that give slightly when you press them, underripe strawberries will not have enough sweetness to balance the acidity
• Walnuts: Toast them for three minutes in a dry pan first, the difference in flavor is worth the extra step
• Feta cheese: The salty creaminess bridges the gap between fruit and greens, but it works just fine without it if you need it dairy free
• Red onion: Slice it paper thin, thick onion pieces will overpower the delicate flavors in the bowl
• Extra virgin olive oil: Since this dressing is so simple, use your best olive oil, you will taste the difference
• Balsamic vinegar: The aged stuff is not necessary, but avoid the cheapest grocery store version which can taste harsh
• Honey or maple syrup: Just enough to take the edge off the vinegar and help it emulsify with the oil
• Dijon mustard: This is what keeps your vinaigrette from separating, plus it adds a subtle depth

Instructions

Build your salad base:

Pile the spinach into your largest bowl, then scatter the strawberries and walnuts over the top rather than tossing everything together yet

Whisk the vinaigrette:

Combine the oil, vinegar, honey, mustard, salt, and pepper in a small jar, shake vigorously until the mixture thickens and turns opaque

Dress and serve:

Drizzle half the vinaigrette over the salad first, toss gently with your hands, then add more only if the leaves need it, dressed spinach wilts quickly

Save

My partner, who claims not to like salads, went back for thirds the first time I made this for a weeknight dinner. Watching someone who usually pushes greens around their plate actually enjoy eating vegetables felt like a small victory.

Make Ahead Strategy

After learning this the hard way, I now prep everything except the dressing and keep components separated in the fridge. The vinaigrette actually benefits from sitting for a few hours as the flavors meld together, but the moment it touches those delicate spinach leaves, the clock starts ticking.

Serving Suggestions

This salad has become my go to for potlucks because it travels well if I pack the dressing separately. Last summer I brought it to a backyard barbecue where it sat on a table next to heavy potato salads and coleslaws, and somehow the light bright combination was the first dish to disappear completely.

Customization Ideas

Sometimes I swap in pecans or almonds depending what is in my pantry, and once when I was out of red onion, thinly sliced shallots worked just as well. The beauty here is the template, not the rules.

• Try adding half a sliced avocado for extra creaminess
• Fresh mint leaves scattered on top add an unexpected brightness
• A handful of toasted sunflower seeds makes for a nice nutty crunch variation

Save

There is something satisfying about a recipe that requires no heat, no waiting, and almost no effort yet delivers something so vibrant and alive on the plate.

Recipe Q&A

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well as alternatives, offering different textures and flavors.

→ Is this salad suitable for a vegan diet?

Omit the feta cheese or replace it with a plant-based version to make it vegan-friendly.

→ How should the vinaigrette be prepared?

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

→ Can I add protein to this dish?

Grilled chicken or shrimp are excellent additions to boost protein and make it more filling.

→ What is the best way to serve this salad?

Serve immediately after dressing to keep spinach crisp and flavors fresh for a light starter or main.