Spinach Strawberry Walnut Salad

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! Kitchen hack: Use paper towels to help keep spinach fresh. Learn more.


  • 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.


  • Calories: 170 cal
  • Total Fat: 13 g
  • Polyunsaturated Fat: 5.16 g
  • Cholesterol: 5 mg
  • Sodium: 190 mg
  • Carbohydrates: 10 g
  • Dietary Fiber: 2 g
  • Added Sugars: 0 g
  • Protein: 4 g
  • Vitamin D: 0 mcg
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