Strawberry Spinach Candied Walnuts

The first time I made this salad, it was actually a mistake. I had intended to bake a strawberry tart but realized halfway through prep that I was out of flour. What seemed like a kitchen failure turned into one of those happy accidents that changes everything. The candied walnuts I'd already prepared ended up finding their perfect home in this salad instead.

Last summer, I brought this to a potluck and watched it disappear in record time. My friend Sarah, who claims to hate salads, went back for thirds and finally admitted she'd been picking out all the candied walnuts from the serving bowl. Now she makes it every week and texts me photos of her walnut-caramelizing progress like we're in some kind of salad club together.

Ingredients

• Baby spinach: The tender leaves matter here. Mature spinach can be tough and bitter, so seek out those delicate baby leaves that practically melt in your mouth
• Fresh strawberries: They need to be ripe and fragrant. If you can smell them through the basket, they're ready. Underripe strawberries will make the whole salad feel lackluster
• Red onion: Thinly sliced is the key. I use a mandolin or keep my knife sharp paper-thin slices provide just enough bite without overwhelming everything else
• Feta cheese: The creamy, salty crumbles are the perfect counterpoint to the sweet strawberries and vinaigrette. Room temperature cheese crumbles more beautifully than cold
• Walnut halves: Keep them whole during the candying process. They look stunning in the final salad and provide satisfyingly large crunchy elements
• Granulated sugar: This creates the caramel coating on the walnuts. The water helps it dissolve evenly so you don't end up with grainy spots
• Extra virgin olive oil: Use something you'd happily eat on bread. The dressing is simple enough that the oil's flavor really shines through
• Balsamic vinegar: Aged balsamic adds that deep sweetness that pairs so perfectly with strawberries. If it's too acidic, let it reduce in a pan for a few minutes
• Honey: Just a teaspoon balances the balsamic's acidity and helps emulsify everything into a silky dressing that clings to every leaf
• Dijon mustard: The secret ingredient that keeps your vinaigrette from separating. It also adds this subtle sharpness that cuts through all the sweetness

Instructions

Candy the walnuts:

Line your baking sheet with parchment paper now, before you start heating anything. Trust me, scrambling for parchment while sugar burns is not the stress you want. In a small skillet over medium heat, stir the walnuts, sugar, water, and salt together constantly. Watch as the sugar dissolves and turns into this gorgeous amber coating that clings to each nut. The moment it looks evenly coated and smells like caramel, spread them on that prepared parchment. They'll crisp up as they cool, creating that addictive crunch that everyone will fight over.

Whisk the dressing:

In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, Dijon, salt, and pepper. Whisk until it thickens slightly and turns into this beautiful emulsion. Taste it on a spinach leaf and adjust anything that needs tweaking. Remember, you can always add more, but you can't take it back.

Build the salad:

In a large bowl, pile in the spinach, strawberries, and red onion. Drizzle about half the dressing over the top and toss gently with your hands. The leaves should be lightly coated, not drowning. Sprinkle the feta and candied walnuts over the top. The contrast of white cheese, ruby-red strawberries, and golden walnuts against the dark green spinach is almost too pretty to eat. Almost.

Serve it up:

This salad is at its absolute best right after it's tossed. The candied walnuts stay crunchy, the spinach stays crisp, and the vinaigrette hasn't had time to wilt anything. I serve it family-style and let everyone dive in immediately.

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My grandmother, who grew up during the Depression and never threw away food, once ate this salad and announced it was 'fancy enough for company but simple enough for Tuesday.' That's exactly the energy I aim for in cooking. Something that makes an ordinary Tuesday feel like a tiny celebration.

Make-Ahead Magic

I've learned to prep all the components separately when I'm hosting. The walnuts get candied the day before, the dressing gets whisked in the morning, and everything stays fresh until I'm ready to assemble. Last-minute prep stress becomes a thing of the past, and I can actually enjoy my own party.

Seasonal Swaps

When strawberries aren't in season, I switch to sliced apples or pears with a handful of dried cranberries. The candied walnuts work beautifully with fall fruits too. In summer, fresh peaches become the star. The skeleton of this salad is so versatile that it's become my template for using whatever's fresh at the farmers market.

Serving Suggestions

This salad has become my go-to for dinner parties because it looks impressive but requires almost no active cooking time. I've served it alongside grilled salmon, roasted chicken, and even as a light main course with crusty bread. The combination of flavors works with practically everything, and the colors make any table look instantly more inviting.

• Toast extra candied walnuts and keep them in a jar by the door for emergency snacking when guests arrive
• Double the dressing and use the remainder on simple green salads throughout the week
• If serving buffet-style, offer the dressing on the side so guests can control their own portions

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Sometimes the simplest recipes are the ones that stick around the longest. This salad has earned its permanent place in my rotation, and I hope it finds its way into yours too.

Recipe FAQs

→ How do I make candied walnuts?

Toast walnuts in a skillet with sugar, water, and a pinch of salt over medium heat until coated and slightly crisp, then cool on parchment paper.

→ Can I substitute feta cheese for a vegan option?

Yes, plant-based cheese alternatives work well to maintain creaminess while keeping it vegan-friendly.

→ What dressing complements spinach and strawberries?

A balsamic vinaigrette with olive oil, honey, and Dijon mustard balances sweetness and acidity to enhance the salad’s flavors.

→ Are there nut alternatives for candied walnuts?

Yes, pecans or almonds can be used and candied similarly for different textures and flavors.

→ How should this salad be served for best texture?

Serve immediately after tossing the ingredients to enjoy the fresh crunch and vibrant flavors at their peak.