Save to Pinterest This vibrant dish combines sweet, juicy strawberries with crunchy toasted walnuts and fresh baby spinach leaves. A tangy balsamic vinaigrette, enriched with olive oil, Dijon mustard, and a hint of honey, ties the flavors together. Quick to prepare and naturally gluten-free and vegetarian, it suits a refreshing lunch or elegant starter. Optional feta adds creamy notes, while substitutions include pecans or almonds. Customize with grilled chicken or chickpeas for added protein, and enjoy paired with crisp white wine.
Last summer my neighbor dropped off a basket of strawberries from her garden and I stood in my kitchen eating them straight from the container, juices running down my wrist, knowing exactly what they were destined for. The combination of sweet strawberries against peppery spinach and that sharp bite of red onion just makes sense.
I made this for a dinner party last spring when it was already too hot to turn on the oven, and my friend who claimed to hate salad actually went back for seconds. Sometimes the simplest dishes are the ones that surprise people the most.
Ingredients
- Baby spinach: The foundation needs to be fresh and crisp, nothing wilted or sad
- Strawberries: Pick ones that smell fragrant, they should be deep red all the way through
- Walnuts: Toasting them brings out an earthiness that balances the sweet berries
- Red onion: Thinly sliced, just enough to add a little sharp contrast
- Feta cheese: Optional, but that salty creaminess ties everything together
- Extra virgin olive oil: The base of your dressing, use something you actually like the taste of
- Balsamic vinegar: Provides that perfect tangy sweetness
- Dijon mustard: The secret that keeps your vinaigrette from separating
- Honey or maple syrup: Just enough to round out the acidity
- Salt and pepper: Finish with freshly ground pepper for best flavor
Instructions
- Whisk your dressing:
- Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper in a small bowl. Whisk until thickened and slightly creamy looking, about thirty seconds of serious effort.
- Build your base:
- Pile the spinach into your largest salad bowl. Scatter those sliced strawberries, toasted walnuts, red onion and feta on top.
- Toss and serve:
- Drizzle the dressing over everything and use salad tossers to gently fold it all together. The spinach should glisten slightly but not drown.
Save to Pinterest This salad has become my go to for potlucks because it travels well and always looks stunning on a buffet table. People assume it took way more effort than it actually did.
Making It Your Own
Swap pecans or almonds for the walnuts depending what you have in your pantry. The crunch matters more than the specific nut.
Timing Is Everything
Dress the salad right before serving or the spinach will start to wilt under the weight of that vinaigrette. A sad, soggy salad is worth avoiding at all costs.
Perfect Pairings
This shines alongside grilled chicken or fish for a complete meal. The sweetness cuts through rich proteins beautifully.
- Try adding chickpeas for extra protein if you want to keep it vegetarian
- A crisp white wine like Sauvignon Blanc complements the balsamic perfectly
- Keep toasted nuts separate until serving time
Save to Pinterest Theres something deeply satisfying about a salad that hits every single flavor note in one forkful.
Recipe Questions & Answers
- → Can I omit the feta cheese?
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Yes, omitting feta creates a vegan-friendly dish; consider plant-based cheese as a substitute for creaminess.
- → What nuts can replace walnuts?
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Pecans or almonds can be used instead of walnuts for similar crunch and flavor balance.
- → How long does preparation take?
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This salad takes about 15 minutes to prepare with no cooking required.
- → Can I add protein to this salad?
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Grilled chicken or chickpeas are excellent options to boost the protein content.
- → Is this dish gluten-free?
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Yes, all ingredients used are naturally gluten-free.
