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Fresh Spring Strawberry Spinach Salad Recipe with Candied Walnuts

fresh spring strawberry spinach salad - featured image
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A vibrant and refreshing salad combining sweet strawberries, crunchy candied walnuts, and fresh baby spinach with a light, zesty dressing. Perfect for quick lunches or summer gatherings.

Ingredients

Scale
  • 6 cups baby spinach (about 180g)
  • 1 pint fresh strawberries (around 300g), hulled and sliced
  • 1 cup candied walnuts (about 120g), toasted and coated with brown sugar and butter
  • ¼ cup thinly sliced red onion
  • ½ cup crumbled feta cheese (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons brown sugar (for candying walnuts)
  • 1 tablespoon unsalted butter (for candying walnuts)

Instructions

  1. Prepare the Candied Walnuts (10-12 minutes): Heat a medium skillet over medium heat. Add 1 cup of walnuts, 2 tablespoons brown sugar, and 1 tablespoon unsalted butter. Stir constantly as the sugar melts and coats the nuts, about 3-5 minutes. Watch carefully to avoid burning. Once glossy and caramelized, transfer nuts to parchment paper to cool and harden. If nuts stick, gently separate them once cooled.
  2. Wash and Dry Spinach (5 minutes): Rinse baby spinach thoroughly under cold water to remove grit. Spin dry using a salad spinner or pat dry with clean kitchen towels.
  3. Prepare Strawberries and Onion (5 minutes): Hull and slice strawberries into halves or quarters depending on size. Thinly slice ¼ cup red onion.
  4. Make the Dressing (3 minutes): In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and salt and pepper to taste until smooth and slightly thickened.
  5. Toss the Salad (3 minutes): In a large bowl, combine spinach, strawberries, and red onion. Pour dressing over and toss gently but thoroughly to coat all ingredients.
  6. Add Candied Walnuts and Feta (1 minute): Sprinkle the cooled candied walnuts and crumbled feta cheese over the salad. Toss lightly to distribute without crushing the nuts.
  7. Serve Immediately: Best served fresh to keep walnuts crunchy and spinach crisp. If prepping ahead, keep walnuts and dressing separate until just before serving.

Notes

Toast walnuts lightly before candying for deeper flavor. Watch heat carefully when candying walnuts to avoid burning. Use fresh, firm strawberries to prevent sogginess. Dry spinach thoroughly to keep salad crisp. Assemble salad just before serving to maintain texture. Candied walnuts can be made ahead and stored in an airtight container for up to a week.

Nutrition

Keywords: strawberry spinach salad, candied walnuts, fresh salad, summer salad, quick salad, healthy salad, easy salad recipe

Find it online: https://tempotaste.com/fresh-spring-strawberry-spinach-salad-recipe-with-candied-walnuts-easy-and-perfect-for-summer/