Spinach, Walnut and Strawberry Salad

Total Time
20 Mins
Serving Size
about 1 cup


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!

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.