Strawberry Walnut Spinach Salad

The first time I made this salad was on a humid July afternoon when my kitchen felt too hot to even consider turning on the stove. I had just returned from the farmers market with a pint of strawberries so fragrant they perfumed my entire tote bag. The combination seemed almost too simple, something my grandmother would have assembled without thinking twice. Yet that first bite changed how I thought about summer salads forever.

Last spring I served this at a friends birthday lunch, and honestly, people were more excited about the salad than the main course. My sister-in-law kept asking what I put in the dressing, convinced there was some secret ingredient. The truth is sometimes the most straightforward combinations—just good spinach, perfect berries, and a dressing you can whisk up in a jar—are the ones that make people sit up and pay attention.

Ingredients

• Fresh baby spinach: Those tender leaves are like little green spoons perfect for catching every drop of vinaigrette, and unlike heartier greens, they wont stand up to the dressing and get sad
• Strawberries: Pick ones that smell like strawberry fields because that aroma tells you everything you need to know about the flavor waiting inside
• Toasted walnuts: I learned the hard way that untoasted walnuts taste like nothing, but two minutes in a dry skillet transforms them into nutty, buttery crunch bombs
• Red onion: Those paper thin slices add just enough sharp bite to make all the sweet elements pop without overwhelming anything
• Feta cheese: Totally optional but those salty crumbles are like the exclamation point at the end of a really good sentence
• Extra-virgin olive oil: Dont even think about using the cheap stuff because the flavor really matters here
• Balsamic vinegar: Aged balsamic has this natural sweetness that makes honey practically optional, though I still add a tiny bit
• Honey: Just enough to balance the acid without making the dressing taste like dessert
• Dijon mustard: This is the secret ingredient that makes your vinaigrette actually emulsify instead of separating into weird oily puddles

Instructions

Build your salad foundation:

Pile those spinach leaves into your biggest bowl because you need room to toss everything together without creating a salad explosion on your counter

Add the stars of the show:

Scatter those sliced strawberries and toasted walnuts over the greens along with those whisper thin onion slices that make everything taste brighter

Sprinkle some magic:

If youre using feta, let it rain down like edible snowflakes adding those little salty pockets that make every bite interesting

Whisk up the dressing:

Combine your oil, vinegar, honey, mustard, salt and pepper in a jar and shake it like you mean it until it turns into this gorgeous cloudy mixture that coats the back of a spoon

The grand finale:

Drizzle that dressing over everything and toss with gentle hands until every leaf glistens slightly, then serve immediately while the walnuts still have their crunch

Save

This became my go to contribution for potlucks after my neighbor asked for the recipe three separate times. Something about the combination feels fancy enough for a dinner party but casual enough for Tuesday night dinner alone on the couch.

Making It Your Own

Ive swapped strawberries for fresh peaches in August and cant believe how well that works. The same principle applies—stone fruit loves balsamic just as much as berries do, and toasted pecans can step in for walnuts without anyone complaining.

The Protein Question

Grilled chicken turns this from side dish into dinner, but honestly, a can of drained chickpeas rinsed and patted dry works beautifully for a vegetarian protein boost. Even hard boiled eggs, quartered and scattered across the top, make this feel more substantial without much effort.

Perfect Timing

The absolute best time to make this is when strawberries are at their peak, but Ive made it in January with decent berries from the grocery store and still been happy with the results. Sometimes you just need something fresh and vibrant, even when nature isnt cooperating.

• Wash your strawberries right before you plan to use them because moisture makes them mushy surprisingly fast
• If youre prepping ahead, keep all components separate and dress only when ready to serve
• Leftovers rarely exist but if you have some, eat it the next day for lunch even if the walnuts have lost some of their crunch

Save

Sometimes the simplest recipes are the ones we return to again and again, and this salad has earned permanent rotation in my kitchen. Hope it finds a regular spot in yours too.

Recipe Questions & Answers

→ How do I toast walnuts for better flavor?

Place walnuts in a dry skillet over medium heat and stir frequently for 2–3 minutes until fragrant and slightly browned.

→ Can I prepare the vinaigrette in advance?

Yes, whisk the vinaigrette ingredients together and refrigerate in a sealed container for up to 2 days. Stir well before using.

→ What can I use instead of feta cheese?

For dairy-free options, omit the feta or substitute with vegan cheese or nuts for added texture and flavor.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ How should I store leftovers?

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator. Consume within 1 day for best freshness.