This Spinach Strawberry Walnut Salad is a vibrant, nutrient-packed option perfect for spring and summer when strawberries are at their peak.
The combination of fresh baby spinach, juicy strawberries, crunchy walnuts, and creamy feta provides a delightful balance of textures and flavors.
Rich in fiber and plant-based protein from spinach and walnuts, this salad also delivers heart-healthy fats from olive oil and walnuts, while being moderate in calories.
The homemade strawberry vinaigrette adds natural sweetness and a tangy finish, enhancing the overall taste without excess sugar.
Quick to prepare in just 15 minutes, this salad is ideal for weekday lunches, light dinners, or meal prep.
It’s visually appealing, satisfying, and versatile, making it an effortless way to enjoy a wholesome, fresh, and delicious meal anytime.
Must-Have Tools for Perfect Results
Blender or Immersion Blender
Essential for creating a smooth, emulsified strawberry vinaigrette. Great for smoothies, sauces, and dressings in everyday cooking.
Large Salad Bowl
Provides ample space to gently toss spinach with dressing and evenly distribute toppings without crushing delicate leaves. Useful for all types of salads and mixing ingredients.
Measuring Cups and Spoons
Ensures precise quantities of olive oil, vinegar, honey, and seasonings for consistent flavor. Valuable for baking and cooking accuracy.
Chef’s Knife
Efficiently slices strawberries and crumbles feta cheese, giving clean cuts and consistent sizes. Also ideal for chopping vegetables and herbs.
Salad Tongs or Servers
Allows gentle tossing and serving of the salad without bruising spinach leaves. Versatile for all salad types and meal presentation.
15-Minute Spinach Strawberry Walnut Salad
Equipment
- 1 Blender or Immersion Blender
- 1 Large Salad Bowl
- Measuring Cups and Spoons
- Chef’s Knife
- Salad Tongs or Servers
Ingredients
For the Dressing:
- ¼ cup red wine vinegar
- 1 small shallot coarsely chopped
- 1 cup fresh strawberries stemmed and quartered
- 1 tbsp strawberry preserves
- 1 tbsp honey
- ⅓ cup olive oil
- Salt and freshly ground black pepper to taste
For the Salad:
- 5 oz baby spinach
- 2 oz walnuts coarsely chopped
- 3 oz crumbled feta cheese or goat cheese
- 8 oz fresh strawberries quartered
Instructions
- Prepare the Dressing Ingredients: Start by gathering all ingredients for the dressing: red wine vinegar, shallot, fresh strawberries, strawberry preserves, honey, olive oil, salt, and pepper. Make sure the strawberries are hulled and quartered for smooth blending, and the shallot is coarsely chopped to release its flavor efficiently. Having everything measured and ready ensures a seamless blending process and balanced taste.
- Blend the Strawberry Vinaigrette: Add red wine vinegar, chopped shallot, quartered strawberries, strawberry preserves, and honey into a blender or immersion blender pitcher. Blend until the mixture becomes smooth and uniform in texture. While the blender is running, slowly pour in olive oil to emulsify the dressing, creating a silky, cohesive vinaigrette with vibrant color and fresh strawberry flavor.
- Season the Dressing: Taste the dressing and add salt and freshly ground black pepper according to your preference. Adjust sweetness or acidity as needed by adding a touch more honey or vinegar. Set aside the dressing while preparing the salad, allowing the flavors to meld slightly for maximum taste.
- Prepare the Salad Base: Place the baby spinach in a large salad bowl, making sure the leaves are fresh and dry. Lightly drizzle just enough dressing to coat the leaves without overdressing. Gently toss the spinach with your hands or salad tongs to ensure each leaf is evenly coated while maintaining its crisp texture.
- Add Salad Toppings: Sprinkle the quartered strawberries, coarsely chopped walnuts, and crumbled feta cheese evenly over the dressed spinach. This layering technique prevents heavier toppings from sinking to the bottom and ensures every bite has a balanced combination of flavors and textures.
- Final Dressing and Serve: Drizzle additional vinaigrette over the assembled salad according to taste, but avoid pouring too much at once. Toss gently if desired, then serve immediately in individual bowls or on a platter. The result is a vibrant, fresh, and flavorful salad with a perfect balance of sweet, savory, and nutty notes.
Notes
- Lightly dress the spinach before adding toppings to prevent the heavier ingredients from sinking.
- Use fresh, ripe strawberries for the best flavor and natural sweetness in the salad.
- Toasting walnuts briefly enhances their nutty flavor and adds extra crunch.
- Crumbled feta or goat cheese provides creamy texture, but adjust amount to taste for a lighter salad.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
- Gently toss salad ingredients to avoid bruising delicate spinach leaves.
- Serve immediately after assembly for maximum freshness and vibrant presentation.
Chef’s Secrets for Maximum Flavor
The key to this salad’s vibrant flavor is layering and balance. .
Start by lightly coating the spinach with a small amount of dressing, which prevents soggy leaves while infusing subtle flavor. .
Using ripe strawberries ensures natural sweetness that pairs beautifully with tangy feta and earthy walnuts.
Toasting walnuts beforehand amplifies their nutty aroma, while blending the dressing until smooth allows the flavors to meld perfectly. ..
Finally, adding toppings after lightly dressing the greens maintains texture and visual appeal, making the salad both delicious and elegant.
Serving Suggestions for Elegant Presentation
This salad works well as a light starter, a side dish for grilled meats, or a refreshing lunch on its own.
Serve it on individual plates for a formal dinner or in a large platter for family-style dining.
Pair it with crusty bread, roasted chicken, or a chilled white wine to elevate your meal.
Drizzle extra dressing sparingly over the top for flavor without overwhelming the fresh ingredients.
Storage Tips for Freshness
If you need to prepare the salad in advance, store the spinach, toppings, and dressing separately in airtight containers.
Keep the dressing in the refrigerator for up to one week and toast the walnuts just before assembling to maintain their crunch.
Once the salad is dressed, serve immediately, as spinach and strawberries will release moisture over time, potentially making the salad watery.
Frequently Asked Questions About Salad
1. Can I use frozen strawberries?
Frozen strawberries are not recommended, as they can release excess water and make the salad soggy. Fresh, ripe strawberries provide the best flavor and texture.
2. Can I make the dressing ahead of time?
Yes, the strawberry vinaigrette can be prepared up to one week in advance and stored in an airtight container in the refrigerator. Shake or stir well before serving.
3. Are there alternative nuts I can use?
Absolutely. Pecans, almonds, or pistachios can be used in place of walnuts for different flavors and textures, though toasting them lightly is recommended.
4. Can I substitute the cheese?
Yes, goat cheese or a plant-based feta alternative works well. Adjust the amount to suit your taste preferences or dietary requirements.
5. How can I prevent the salad from becoming soggy?
Dress the spinach lightly before adding toppings and serve immediately after assembly. Keep dressing, spinach, and other ingredients separate until ready to serve.
This recipe is inspired by pinchandswirl and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
