Strawberry Spinach Walnuts Salad

The first time I brought this salad to a summer potluck, my friend Sarah actually paused mid conversation to ask what was in it. Something about the sweet strawberries cutting through that sharp balsamic just grabs people's attention in the best way.

I started making this during that stretch last July when it was too hot to even think about turning on the oven. My roommate and I would sit on the fire escape with our bowls, watching the sunset and arguing about whether feta belonged in salads or not. We eventually agreed to disagree.

Ingredients

• Baby spinach: The tender leaves matter here, unlike the tough stuff that sits in your fridge for weeks. Buy it fresh and use it within a couple days.
• Fresh strawberries: Look for ones that actually smell like strawberries. If they do not have that fragrance, they will not have the flavor either.
• Walnuts: Toast them for three minutes in a dry pan if you want to take this to the next level. The difference is real.
• Feta cheese: Totally optional but that salty creaminess bridges the gap between the fruit and the greens.
• Balsamic vinegar: The good stuff matters here. I learned this the hard way when I tried to cheap out once.
• Honey or maple syrup: Just a tiny bit balances the acidity without making the dressing taste like dessert.
• Dijon mustard: This is what makes the vinaigrette actually emulsify instead of separating immediately.

Instructions

Prep your greens:

Give that spinach a proper wash and spin it dry. Water clinging to the leaves means dressing that slides right off instead of coating everything.

Slice the strawberries:

Cut them into thick wedges so you actually taste the fruit in every bite, not just sad little slivers that disappear.

Make the vinaigrette:

Whisk everything together until it looks thick and glossy. You want it to coat the back of a spoon, not run off like water.

Toss it together:

Drizzle that dressing over the salad right before you eat it. Toss gently with your hands or spoons until every leaf glistens a little.

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This became my go to for dinner parties after the time I served it to my parents. My dad, who considers salad rabbit food, went back for seconds and actually asked if I had made enough for lunch the next day. That is when I knew this was not just another recipe.

Making It Yours

I have played around with this base more times than I can count. Sometimes pecans work better than walnuts if that is what I have in the pantry. Once I used almonds because my sister is allergic to walnuts and honestly the crunch was just as good.

The Wine Question

A crisp Sauvignon Blanc cuts through the richness of the walnuts and feta beautifully. But honestly, sparkling water with a squeeze of lemon hits the spot just as well, especially if you are eating this on a Tuesday afternoon.

Timing Everything Right

The secret is washing and drying the spinach first, then prepping everything else while it dries completely. I lay the leaves out on a clean kitchen towel and pat them down. No one likes a watery salad, and this extra step makes all the difference.

• Toast your walnuts while you slice the strawberries to save time
• Make a double batch of the vinaigrette because it keeps in the fridge for a week
• Add protein if you want this to be a full meal instead of a starter

Save

Summer in a bowl, really. Hope this becomes one of those recipes you make without even looking at the instructions anymore.

Recipe Questions & Answers

→ What type of walnuts work best?

Lightly toasted walnuts enhance crunch and deepen flavor, but raw walnuts maintain their natural richness if preferred.

→ Can I substitute spinach with other greens?

Baby spinach works well for its mild taste and tender texture, but arugula or mixed greens add a peppery or varied flavor profile.

→ How should the balsamic vinaigrette be prepared?

Whisk olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified before drizzling over ingredients.

→ Is it possible to make this dish vegan?

Omit the feta cheese or replace it with a plant-based alternative to keep the salad entirely plant-focused without altering flavor balance.

→ What are ideal pairings for this salad?

This salad pairs beautifully with a crisp Sauvignon Blanc or refreshing sparkling water with lemon to complement its fresh, tangy notes.