Description
A refreshing and vibrant Spinach Strawberry Walnut Salad featuring a tangy honey-Dijon dressing, crisp walnuts, fresh baby spinach, sweet strawberries, red onion, and creamy feta cheese. Perfect for a light lunch or as a colorful side dish.
Ingredients
Scale
Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- Juice of 1/2 lemon
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard (half smooth, half whole grain)
- 1/8 teaspoon dried garlic powder
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper to taste
Salad
- 1/4 cup chopped walnuts
- 10 oz bag baby spinach
- 1 pound strawberries, hulled and sliced
- 1 red onion, sliced
- 1/3 cup crumbled feta cheese
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, dried garlic powder, sea salt, and freshly ground black pepper until well combined. Set the dressing aside.
- Assemble the salad: In a large bowl, gently toss together the baby spinach, sliced strawberries, sliced red onion, chopped walnuts, and crumbled feta cheese. Pour over the prepared dressing and toss delicately to coat all ingredients evenly. Serve immediately for the freshest flavor.
Notes
- Use fresh, ripe strawberries for best sweetness and flavor.
- Adjust the amount of honey in the dressing if you prefer it more or less sweet.
- For a nuttier flavor, toast the walnuts lightly before adding.
- This salad is best served fresh; the dressing can be made ahead and refrigerated for up to 2 days.
- Feel free to substitute feta cheese with goat cheese if desired.
