15-Minute Spinach Strawberry Walnut Salad
A fresh and colorful salad with baby spinach, juicy strawberries, crunchy walnuts, and creamy feta, topped with a homemade strawberry vinaigrette.
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.
