Spinach Strawberry Walnut Salad Recipe

Try this sweet, savory, and tangy strawberry walnut salad this summer when fresh strawberries are in season. This nutritious salad is low-cal and comes together in just 10 minutes.

5 from 2 votes

Spinach Strawberry Walnut Salad Recipe

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.

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: Continental

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Dressing

7 ounces fresh strawberries 200 g, hulled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons honey use maple syrup or agave nectar for vegan.
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon crushed black pepper

For The Salad

17 ounces strawberries 500 g
7 ounces baby spinach 200 g
¼ cup thinly sliced onions
2 ounces feta cheese 50 g
½ cup walnuts

US Customary - Metric

Instructions

Make The Dressing

Add the chopped strawberries, extra virgin olive oil, honey, balsamic vinegar, salt, and black pepper into the small jar of a blender.
Blend until smooth. Your dressing is ready.

Assemble The Salad

Preheat the oven to 350 degrees F (180 degrees C). Arrange 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 them in an airtight container to snack on or use in recipes later.
While the walnuts are toasting, rinse 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 the baby spinach into a large serving bowl.
Top with sliced strawberries, onion slices, crumbled feta cheese, and chopped toasted walnuts.
Drizzle the dressing on top. Toss the salad well and serve.

Video

Notes

You can add avocados, cucumbers, black olives, raspberries, blueberries, or any other cheese, such as parmesan, cheddar, or goat cheese, to your salads.

Use other greens, such as baby kale, rocket, lettuce, Swiss chard, or any other leafy green.

Black poppy seeds can also be added to the dressing. They give a nice crunch.

Nutrition