Strawberry Walnut Spinach Salad

Last summer my neighbor brought over a basket of fresh strawberries from her garden patch. I was standing in my kitchen wondering what to do with them when my eyes landed on a bag of spinach I had picked up that morning. Sometimes the best combinations come from sheer kitchen curiosity.

I brought this salad to a potluck last month and watched it disappear before the main dishes even hit the table. My friend Sarah actually grabbed the recipe card before leaving, and she is not someone who typically gets excited about greens. There is something magical that happens when simple ingredients meet the right dressing.

Ingredients

• Fresh baby spinach: I have learned the hard way that excess water turns salads soggy, so dry those leaves thoroughly after washing
• Ripe strawberries: Look for berries that smell fragrant because that aroma translates directly to flavor in every bite
• Toasted walnuts: Toasting them for just five minutes in a dry pan transforms their flavor from mild to deeply nutty
• Red onion: Thin slices provide just enough bite without overwhelming the delicate strawberries
• Feta cheese: The salty creaminess is optional but I personally never skip it
• Extra virgin olive oil: This carries all the other flavors, so use the good stuff you reserve for special occasions
• Balsamic vinegar: The acidity balances the sweet strawberries and creates that gorgeous deep color
• Dijon mustard: This emulsifies your dressing and adds a subtle depth you cannot quite put your finger on
• Honey or maple syrup: Just a touch bridges the gap between sharp vinegar and sweet berries

Instructions

Whisk together your dressing:

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens and turns opaque, which means it has emulsified properly.

Assemble the salad base:

Place the dried spinach in your largest salad bowl and arrange the sliced strawberries, toasted walnuts, red onion, and feta on top. I like putting everything on display before tossing because it looks so inviting.

Dress and toss gently:

Drizzle about half the vinaigrette over the salad first, then toss with your hands to feel how much dressing you actually need. Add more gradually until each leaf is lightly coated but not drowning.

Serve right away:

This salad is best enjoyed immediately while the walnuts stay crunchy and the spinach remains perky. Leftovers will keep for a day in the refrigerator, though the nuts will lose their crisp texture.

Save

This recipe became my go-to for dinner parties after the first time I served it. Guests kept asking what made the dressing so special, and honestly it is just the perfect balance of acid, fat, and sweet.

Choosing the Best Strawberries

I have discovered that smaller strawberries tend to be more flavorful than those giant ones you sometimes see at the store. Give the container a gentle sniff at the market because the best berries will smell like strawberry patch on a warm day. Avoid any with soft spots or mushy areas since those will turn to mush in your salad.

Making This Salad a Meal

While this salad is perfectly lovely on its own, I often bulk it up for a satisfying lunch. Grilled chicken works beautifully, or you can keep it vegetarian with some crispy chickpeas. The dressing complements so many proteins that you really cannot go wrong here.

Storage and Make-Ahead Tips

You can wash and dry the spinach up to two days in advance if you store it with a paper towel to absorb moisture. The vinaigrette keeps beautifully in a jar for a week, just give it a good shake before using. I toast a big batch of walnuts and keep them in an airtight container so salad assembly takes literally five minutes.

• Always store the dressing separately from the greens until serving time
• If you need to transport this salad, pack the dressing in a small jar and toss it on site
• The vinaigrette also works wonderfully on grilled vegetables or as a marinade

Save

This salad reminds me that sometimes the simplest dishes, made with quality ingredients and care, are the ones we return to again and again.

Recipe Questions & Answers

→ Can I prepare this salad in advance?

It’s best to assemble just before serving to keep spinach crisp and strawberries fresh. Store components separately if prepping ahead.

→ Are there suitable substitutions for walnuts?

Pecans or almonds offer similar crunch and flavor; toasted lightly for best results.

→ How can I make this dish vegan?

Omit feta cheese or use plant-based alternatives to keep it vegan-friendly.

→ What proteins pair well with this combination?

Grilled chicken or chickpeas add protein while complementing the fresh ingredients nicely.

→ How is the dressing best emulsified?

Whisk olive oil, balsamic vinegar, mustard, honey, salt, and pepper vigorously until smooth and combined.

→ Can this salad be served as a side dish?

Yes, it pairs wonderfully as a light accompaniment to various main courses or on its own.