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Overhead view of a plate of strawberry salad with a fork on the side along with chopped walnuts and flowers.
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Strawberry Salad Recipe

Make this simple Strawberry Salad recipe with spinach and balsamic dressing as a delicious side dish or top it with a protein for a meal.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 288kcal
Author John Kanell

Equipment

  • Large salad bowl
  • Medium bowl or small mason jar
  • Small Sheet pan

Ingredients

For the Salad:

  • ½ cup pecans, almonds or walnuts (50g)
  • 5 ounces mixed greens such as baby spinach or arugula (XX cups)
  • ¼ cup sliced red onion (30g)
  • 1 cup sliced, fresh strawberries (150g)
  • ½ cup crumbled feta or goat cheese (55g)

For the Dressing:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil (60ml)

Instructions

For the Salad:

  • Preheat the oven to 350°F. Place the nuts on a small sheet tray. Bake for 8 to 10 minutes or until toasted and fragrant. Set aside to cool.
  • In a large serving bowl, combine the greens, red onion, strawberries, and cheese.

For the Balsamic Dressing:

  • In a medium bowl, whisk to combine the balsamic vinegar, lemon juice, mustard, salt, and black pepper. While whisking, slowly drizzle in the olive oil, starting with a few drops at a time, ending with a slow stream, until a smooth vinaigrette forms. (Alternatively, you can add all of the ingredients to a mason jar and shake to combine).

To Assemble:

  • Just before serving, top the salad with the toasted nuts and drizzle with the dressing to taste. Season with more salt and pepper to taste. Toss gently to combine, if you like.

Notes

  • Use real balsamic vinegar for the best flavor—there are lots of imitators out there. Some signs to look for are certifications like DOP (Denominazione di Origine Protetta) meaning it was made in specific regions of Italy, or PGI (Protected Geographical Indication), which is less strict than DOP, but still a sign of quality. Good balsamic should be thicker and syrupy; when you tilt the bottle, it should flow slowly and leave streaks or “legs” on the glass.
  • If you prep your strawberries ahead of time, you’ll need to keep them in the fridge. Before serving, give them about 10-15 minutes at room temperature to take the chill off so their flavor will be more potent.
  • After step 2, when the salad ingredients are assembled, you can cover the salad and refrigerate it for up to 8 hours. Make the dressing and chill it separately in a glass jar, then shake it up, and drizzle it over the salad when you are ready to serve.

Nutrition

Calories: 288kcal | Carbohydrates: 10g | Protein: 5g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 524mg | Potassium: 213mg | Fiber: 2g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 32mg | Calcium: 118mg | Iron: 1mg