Strawberry Walnut Spinach Salad

Last summer my neighbor brought over a basket of strawberries from her garden, and I stood in my kitchen eating them straight from the basket until my fingers were stained pink. That afternoon I threw together whatever I had in the fridge and this salad somehow became the thing I made for every dinner that season.

I served this at a backyard barbecue last month and watched three different people ask for the recipe while still chewing their first bite. Something about the toasted walnuts against the fresh berries just makes people happy.

Ingredients

• 6 cups fresh baby spinach: Buy the pre-washed kind but give it another quick dry because water on leaves makes dressing slide right off
• 1 ½ cups fresh strawberries: Pick berries that smell like they mean it and slice them right before serving so they dont get sad and mushy
• ½ cup walnut halves: Toast them in a dry pan until you can smell them and they turn just a shade darker
• ¼ small red onion: Slice it paper thin and rinse under cold water if you want to tame the bite
• ¼ cup crumbled feta cheese: Totally optional but that salty creaminess is what makes guests go oh wow
• 3 tablespoons extra-virgin olive oil: Use the good stuff because it really does matter here
• 2 tablespoons balsamic vinegar: Get a decent bottle nothing too fancy but not the cheapest either
• 1 teaspoon honey: Helps everything play nice together
• 1 teaspoon Dijon mustard: This is what makes the dressing actually stick to the leaves
• ¼ teaspoon sea salt and ⅛ teaspoon black pepper: Adjust to taste but dont skip them

Instructions

Build your base:

Get out your biggest salad bowl and pile in that spinach like youre making a spinach nest

Add the good stuff:

Scatter those sliced strawberries and toasted walnuts across the greens along with your onion ribbons

The feta moment:

Sprinkle the crumbled cheese on top if youre using it letting it fall where it may

Whisk the magic:

In a small jar combine olive oil balsamic honey mustard salt and pepper and shake until it looks like one thing instead of six

The grand finale:

Drizzle just enough dressing to coat and toss gently with your hands

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My mom claims she doesnt like salad but she ate two bowls of this at Easter and then asked if there were seconds.

Making It Your Own

Sometimes I swap the walnuts for pecans or add avocado if I want it to feel more substantial. Once I threw in some grilled chicken and my husband said this should be on a restaurant menu.

What To Serve With

This works beautifully alongside grilled fish or as a starter before something heavier like pasta. A cold glass of rosé and crusty bread and youve got yourself a whole evening.

Make Ahead Wisdom

You can prep everything hours ahead just keep the components separate and dress at the last possible second.

• Toast extra walnuts and store them for future you
• The vinaigrette keeps in the fridge for a week
• Spinach lasts longer when you add a paper towel to the container

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Somehow this never fails to make a Tuesday dinner feel like a celebration.

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 aromatic and lightly browned.

→ Can I make a dairy-free version?

Omit the feta cheese or substitute with a plant-based alternative to keep it dairy-free.

→ What pairs well with this salad?

A crisp Sauvignon Blanc or a light rosé complements the fresh and tangy flavors beautifully.

→ Can I add protein to this dish?

Grilled chicken or tofu are excellent additions to increase protein content while maintaining freshness.

→ How should I store leftovers?

Store leftover salad and dressing separately in airtight containers in the refrigerator to preserve freshness.