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15-Minute Strawberry Spinach Salad

Fresh baby spinach, sweet strawberries, crunchy walnuts, and creamy feta cheese with balsamic vinaigrette - the perfect summer salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cups fresh baby spinach washed and dried
  • 2 cups fresh strawberries hulled and sliced
  • 0.5 cup feta cheese crumbled
  • 0.5 cup walnuts toasted and chopped
  • 0.25 red onion small, thinly sliced, optional
Balsamic Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Salad spinner or paper towels

Method
 

  1. Wash and thoroughly dry baby spinach leaves using a salad spinner or paper towels.
  2. Hull strawberries and slice into quarters or thick slices for uniform distribution.
  3. If using red onion, slice thinly and soak in cold water for 10 minutes, then drain and pat dry.
  4. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Cool completely before chopping.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.
  6. In a large salad bowl, combine spinach, strawberries, and red onion. Drizzle with half the vinaigrette and toss gently.
  7. Add crumbled feta cheese and toasted walnuts, then drizzle with remaining dressing as needed.
  8. Serve immediately on chilled plates while spinach is crisp and strawberries are fresh.

Notes

Best served immediately after assembly. Components can be prepared ahead and assembled just before serving. Store leftover components separately and consume within a few hours for best quality.