Strawberry Spinach Walnuts Salad

The first time strawberries appeared at my farmers market in late April, I bought three baskets without a plan. By evening, two had become snacks and the third sat on my counter demanding purpose. I threw together spinach, walnuts, and a hasty balsamic dressing expecting nothing special. That accidental dinner became my warm weather religion.

Last June I made this for my neighbor who had just returned from chemo treatments. She sat on my porch railing, too tired for a proper chair, and ate the entire bowl with her fingers because I had forgotten forks. Her silence between bites said more than any compliment.

Ingredients

• Baby spinach: Dry it obsessively. Wet spinach turns dressing into soup, a lesson from a soggy lunch I still regret.
• Fresh strawberries: Hull them right before using. They weep juice that stains everything including your cutting board permanently.
• Walnuts: Rough chopping gives you varied texture. Some bites crunch, others crumble.
• Feta cheese: Optional but transformative. The salt against sweet berries creates small explosions.
• Red onion: Slice paper thin. Thick rings bully the other ingredients.
• Extra-virgin olive oil: Use the good stuff here. The dressing is simple, so quality matters.
• Balsamic vinegar: Aged if you have it. The syrupy ones cling better to leaves.
• Honey or maple syrup: Maple adds depth, honey keeps it classic. I switch based on mood.
• Dijon mustard: The emulsifier that keeps oil and vinegar from divorcing.
• Salt and black pepper: Taste the dressing before dressing. Underseasoned vinaigrette wastes perfect produce.

Instructions

Build your foundation:

Layer spinach in your largest bowl first. It needs room to breathe and toss without escaping over the sides.

Scatter with intention:

Tuck strawberry slices between spinach layers rather than dumping on top. This prevents the delicate berries from bruising during the toss.

Whisk your dressing:

Shake everything in a jar with a tight lid. The violent shaking emulsifies better than patient whisking, and you feel slightly powerful doing it.

Dress at the last possible moment:

Spinach wilts fast. Pour, toss once, serve immediately. Delay means limp leaves.

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My mother visited last spring and watched me make this without measuring anything. She said I cooked like her mother, which was the only time she ever compared me to someone worth becoming.

Making It Your Own

Grilled chicken transforms this from side to meal. I marinate thighs in the same balsamic mixture, then char them hard so the edges crisp against the soft berries.

The Walnut Question

Pumpkin seeds work for nut allergies but they lack the bitter edge that balances the sweetness. Sunflower seeds are better. Toasted hazelnuts are best if you are simply out of walnuts.

What I Have Learned

Never dress salad ahead, even by ten minutes. I have tested this boundary repeatedly and lost every time.

• Chill your serving bowls for extra crispness.
• Save a few strawberry slices for the top. Visuals matter.
• Wine pairing is not pretentious when it actually works.

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Some recipes become signatures without trying. This one found me, and now I make it when I want to feel capable of small beautiful things.

Recipe FAQs

→ Can I toast the walnuts before adding?

Yes, toasting walnuts in a dry skillet for 2-3 minutes enhances their flavor and adds a warm, nutty aroma.

→ Is there a way to make this dish vegan?

Omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan while maintaining creaminess.

→ What dressing is used with this salad?

A simple balsamic vinaigrette made with olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper complements the ingredients.

→ Can I add protein to this dish?

Grilled chicken or plant-based proteins can be added for extra protein without overpowering the fresh flavors.

→ Are there allergy-friendly substitutions for walnuts?

To accommodate nut allergies, substitute walnuts with toasted pumpkin or sunflower seeds for a similar crunch.