Description
A light, colorful salad made with juicy strawberries, crunchy walnuts, fresh greens, and a simple homemade vinaigrette. Perfect for summer lunches, picnics, or as a refreshing side dish.
Ingredients
- 6 cups mixed salad greens (spring mix or baby spinach)
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup walnuts, roughly chopped
- 1/3 cup crumbled feta cheese or goat cheese
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place a dry skillet over medium heat and toast the chopped walnuts for 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool.
- Wash and dry the salad greens thoroughly. Hull and slice the strawberries. Thinly slice the red onion if using.
- In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and black pepper until well combined.
- Add the salad greens to a large bowl and drizzle with half of the dressing. Toss gently to coat.
- Add strawberries, toasted walnuts, cheese, and red onion. Drizzle with remaining dressing and toss lightly.
- Serve immediately for best flavor and texture.
Notes
Use fresh, ripe strawberries for the best flavor. For best results, store salad components separately and toss with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American