Fresh Strawberry Spinach Salad with Walnuts

Fresh Strawberry Spinach Salad with Walnuts is a vibrant, refreshing dish that combines sweet, juicy strawberries with tender spinach, crunchy walnuts, and a tangy vinaigrette. This salad is as beautiful as it is flavorful—perfect for spring and summer gatherings or a light, nutritious meal.

Why You’ll Love This Recipe

This salad is the perfect balance of sweet and savory. The strawberries add natural sweetness, while the walnuts provide satisfying crunch and healthy fats. The fresh spinach offers a mild, earthy base, and the light vinaigrette ties all the flavors together. It’s quick to prepare, nutrient-rich, and easy to adapt for any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh baby spinach
• Fresh strawberries (sliced)
• Walnuts (toasted or raw)
• Red onion (thinly sliced)
• Feta cheese or goat cheese (optional)

For the vinaigrette:

• Olive oil
• Balsamic vinegar
• Honey or maple syrup
• Dijon mustard
• Salt
• Black pepper

Directions

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette. Set aside.
2. In a large salad bowl, combine spinach, sliced strawberries, red onions, and walnuts.
3. If using cheese, sprinkle crumbled feta or goat cheese over the top.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

• Add Protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
• Berry Mix: Include blueberries or raspberries for more fruit variety.
• Nut Swap: Use pecans, almonds, or sunflower seeds if preferred.
• Dairy-Free: Skip the cheese or use a plant-based alternative.

Storage/reheating

This salad is best served immediately after dressing to preserve the texture of the spinach. If making ahead, store the salad and vinaigrette separately in the refrigerator for up to 2 days. Do not reheat.

FAQs

Can I use frozen strawberries?

Fresh strawberries are best for texture. Frozen ones can be used if thawed and drained, but they may be softer.

How do I toast the walnuts?

Place them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant.

Is there a substitute for balsamic vinegar?

Yes, you can use red wine vinegar or apple cider vinegar for a similar tang.

Can I make this salad ahead of time?

Yes, but add the dressing and strawberries just before serving to prevent sogginess.

What other greens can I use?

Arugula, mixed greens, or baby kale are all good alternatives to spinach.

Is this salad suitable for a crowd?

Yes, simply multiply the ingredients and serve in a large bowl. Keep the dressing on the side.

Can I use a store-bought dressing?

Yes, a light balsamic vinaigrette or poppy seed dressing works well.

How do I keep strawberries from wilting the spinach?

Add them last, just before tossing with the dressing.

What’s the best cheese for this salad?

Feta and goat cheese offer creamy, tangy contrast. Shaved Parmesan is another good option.

Is this salad gluten-free?

Yes, it’s naturally gluten-free. Always check labels on bottled dressings if using store-bought.

Conclusion

Fresh Strawberry Spinach Salad with Walnuts is a light, flavorful, and nutritious dish perfect for warm weather or anytime you crave something crisp and refreshing. With a delightful mix of textures and tastes, it’s a versatile salad that can be served as a side or elevated into a main dish. Fresh, fast, and full of flavor, it’s a seasonal staple worth repeating.

Fresh Strawberry Spinach Salad with Walnuts

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Fresh Strawberry Spinach Salad with Walnuts is a vibrant, healthy dish featuring sweet strawberries, crisp baby spinach, and crunchy walnuts. Tossed in a light vinaigrette, it’s perfect as a refreshing side or a light meal on warm days.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 6 cups baby spinach
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese or goat cheese (optional)
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

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Instructions

1. In a large salad bowl, combine baby spinach, sliced strawberries, walnuts, red onion, and cheese if using.
2. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well blended.
3. Drizzle the dressing over the salad just before serving.
4. Toss gently to coat all ingredients evenly.
5. Serve immediately for best texture and flavor.

Notes

• Toast walnuts in a dry skillet for extra crunch and flavor.
• Add grilled chicken or shrimp for a more filling meal.
• Use baby arugula or mixed greens instead of spinach if preferred.
• Dressing can be made ahead and stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1/4 of salad
• Calories: 210
• Sugar: 8g
• Sodium: 180mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg