Try this sweet, savory, and tangy spinach strawberry walnut salad this summer when fresh strawberries are in season. This nutritious salad is low-cal and comes together in just 10 minutes.
If you are looking for more refreshing salad recipes, then try out some of my other favorites – Watermelon Feta Salad, Cucumber Avocado Salad, Mango Kale Salad, Som Tam Salad, Broccoli Apple Salad, and Thai Watermelon Salad.
About This Recipe
This summer, it’s time to savor this oh-so-refreshing Strawberry Walnut Salad, which has the goodness of fresh and juicy strawberries, toasted walnuts, sliced onions, and baby spinach. This perfect combination is topped with a beautiful strawberry vinaigrette dressing and finished with some soft feta cheese.
As soon as the market gets flooded with strawberries, I have to get some at home to make some of my favorite summer recipes, and this strawberry and walnut salad top that list.
This salad is quick and easy to make and is super healthy too. The sweet, savory, and tangy flavors make this nutritious 10-minute salad apt for dinners, potlucks, and picnics.
Be it a light summer lunch or a side dish for your weekend barbecue, this salad with strawberry and walnuts is just perfect for any occasion. It is so refreshing, that every bite screams “summer“. It is light on the stomach and makes you feel instantly refreshed when had on a hot afternoon.
For the Salad – You will need fresh strawberries, toasted walnuts, feta cheese, baby spinach, and sliced onions.
You can replce walnuts with other nuts like pine nuts, almonds or pecans. Candied walnuts also pairs well in this salad.
While selecting strawberries, see that they are fresh, red, and firm. If they have black or soft patches, don’t use them.
Try to use fresh baby spinach to make the salad. Frozen doesn’t work very well as it may become mushy after thawing.
To keep the spinach fresh for a long time, keep it in an airtight container, cover with 2-3 layers of paper towel, close the lid and refrigerate for 7-8 days. Wash with water before using in the salad.
Pickle the onion in a mixture of vinegar and salt and then use it in the salad for an added zing.
For the Dressing – To make a refreshing dressing, you will need fresh strawberries, extra virgin olive oil, honey, balsamic vinegar, salt, and pepper.
Use good quality olive oil, as it really makes a difference in the taste. Honey adds a little sweetness, so you can adjust the quantity depending on how sweet you want the dressing to be. For a vegan option, you can use maple syrup instead of honey.
Balsamic vinegar is available in the market under various brands’ names. Choose the one that you prefer.
Health Benefits Of Strawberry, Walnuts, and Spinach
Strawberries are a rich source of Vitamin A, B-complex, C and E, and are a powerful antioxidant too. Strawberries help in reducing the inflammation in the body, great for your skin/hair and eyes, great for weight loss, and also lower down your cholesterol.
Walnuts are a great source of Omega 3 fat, which is a good fat for your body, and consuming it with fruits really benefits the body. Walnuts also reduce inflammation, promote gut health, and reduces the risk of some cancers.
Baby Spinach is rich in Iron and is great when included in salads. Eating it raw, helps us gain all the nutrients in their purest form.
How to Make Strawberry Walnut Salad
For the Dressing:
Wash 7 oz (200 g) strawberries. Cut the top leafy part and chop them into pieces. Add the chopped strawberries, 2 tablespoon extra virgin olive oil, 2 tablespoon honey (use maple syrup for vegan), 1 tablespoon balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon crushed black pepper into the small jar of a blender.
Blend until smooth. Your dressing is ready.
For the Salad:
Preheat the oven to 350 degrees F (180 degrees C). Line ½ cup walnuts on a baking tray in a single layer.
Toast for 3-4 minutes or until they are crisp.
Remove the tray from the oven and let them cool for 5 minutes. Chop the walnuts into small pieces. Set aside.
Note – I like to toast a big batch of walnuts, chop and store in an airtight container to snack on or use in recipes later.
While the walnuts are toasting, wash 17 oz (500 g) strawberries with water to remove any dirt. Chop off the top leafy part and then slice the strawberry into 0.25 mm slices. Set aside.
Transfer 7 oz (200 g) baby spinach into a large serving bowl.
Top with sliced strawberries, ¼ cup onion slices, 2 oz feta cheese, and chopped toasted walnuts.
Drizzle the dressing on top. Toss the salad well and serve.
Frequently Asked Questions
You can add avocados, cucumber, black olives, raspberries, blueberries, or any other cheese such as parmesan, cheddar, goat cheese, etc that you prefer in your salads. You can select other greens, such as baby kale, rocket, lettuce, Swiss chard, or any other leafy green.
You can always experiment with the dressing. Make a combination of
1. Strawberries + balsamic vinegar + lemon juice + almond butter + maple syrup
2. Strawberries/Raspberries + olive oil + balsamic vinegar + mustard + salt + pepper
You can serve strawberry and walnut salad on its own for a light lunch or dinner or with a bowl of comforting soup. You can also serve it on the side with your barbecue meals.
It can also be served for potlucks or summer house parties. I sometimes like to have this salad with garlic bread on the side.
I would suggest you make this strawberry and walnut salad fresh, as it tastes the best this way. If you keep it for longer, the baby spinach will wilt and walnuts will lose their crunchiness. So storage is a big “No” for this one.
You can make the dressing and store it for 2-3 days in the refrigerator. Wash the strawberries and toast the walnuts to speed up the final assembling process.
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Strawberry Walnut Salad Recipe
For the Dressing:
- 7 ounces fresh strawberries (200 g, chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey (use maple syupe for vegan.)
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon crushed black pepper
For the Salad:
- 17 ounces strawberries (500 g, sliced)
- 7 ounces baby spinach (200 g)
- ¼ cup sliced onions
- 2 ounces feta cheese
- ½ cup chopped toasted walnuts
For the Dressing:
- Add the strawberries, extra virgin olive oil, honey, balsamic vinegar, salt, and crushed black pepper into the small jar of a blender.
- Blend until smooth. Your dressing is ready.
For the Salad:
- Transfer the baby spinach into a large serving bowl.
- Top with sliced strawberries, onion slices, feta cheese, and chopped toasted walnuts.
- Drizzle the dressing on top. Toss the salad well and serve.