Strawberry Spinach Walnut Salad (Print Version)

A fresh mix of strawberries, spinach, walnuts, and tangy vinaigrette, perfect for light meals.

# What You Need:

→ Salad Components

01 - 5 oz baby spinach leaves, washed and thoroughly dried
02 - 8 oz fresh strawberries, hulled and sliced into quarters
03 - 1/2 cup walnuts, roughly chopped
04 - 1/2 cup crumbled feta cheese (optional)
05 - 2 tbsp red onion, thinly sliced

→ Balsamic Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp honey or pure maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Place the washed and dried spinach in a large salad bowl. Top with sliced strawberries, chopped walnuts, crumbled feta cheese (if using), and thinly sliced red onion.
02 - In a small bowl or glass jar, combine olive oil, balsamic vinegar, honey or maple syrup, and Dijon mustard. Whisk vigorously until completely emulsified and smooth. Season with salt and pepper to taste.
03 - Drizzle the vinaigrette evenly over the salad just before serving. Toss gently with salad servers to coat all ingredients without bruising the spinach. Serve immediately as a refreshing starter or light main course.

# Expert Tips:

01 -
  • The contrast between sweet berries and tangy dressing hits every taste bud in one bite
  • It comes together in fifteen minutes flat but looks like something from a restaurant menu
02 -
  • Salted versus unsalted walnuts completely change the final balance, taste your nuts before adding them to the bowl
  • The dressing must go on right before serving or you will end up with a soggy, wilted mess instead of something crisp and refreshing
03 -
  • Dry your spinach thoroughly after washing, water clinging to the leaves will prevent the dressing from coating properly
  • Let the vinaigrette sit at room temperature for ten minutes before using, the emulsion stabilizes and the flavors open up

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