Spinach, Walnut and Strawberry Salad

Spinach Strawberry Walnut Salad


Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight! Kitchen hack: Use paper towels to help keep spinach fresh. Learn more.

Total Time
20 Mins
Serving Size
about 1 cup

Total Time

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins


170 cal
Total Fat
13 g
Polyunsaturated Fat
5.16 g
5 mg
190 mg
10 g
Dietary Fiber
2 g
Added Sugars
0 g
4 g
Vitamin D
0 mcg


  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry preserves
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sliced strawberries
  • 1 (5-oz.) package baby spinach
  • 1/2 cup coarsely chopped California walnuts, toasted*
  • 1/3 cup crumbled feta cheese


1.  Whisk together lemon juice, olive oil, preserves and salt in a large bowl.

2.  Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.