Spinach, Strawberry, and Walnut Salad with Balsamic Dressing
This simple but elegant salad is perfect to serve with grilled meats or fish. All the best flavours together - peppery baby spinach, sweet marinated strawberries, crunchy walnuts, and savory Parmesan shavings.
Ingredients 8
6 cups baby spinach leaves, washed and dried
1 pint strawberries, fresh, hulled, sliced
1⁄2 cup walnut pieces (walnut halves), toasted
1⁄3 cup Parmesan shavings
2 tbsp olive oil
2 tbsp balsamic vinegar
1⁄4 tsp sea salt
1⁄4 tsp freshly ground black pepper
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
In a mixing bowl, whisk together the , , , and until the dressing is glossy and emulsified.
Add sliced to the bowl with the dressing. Toss gently to coat all pieces, making sure strawberries are well-dressed and glossy.
Let the marinate in the dressing for about 5 minutes.
In a large salad bowl, add the . Scatter and over the spinach.
Pour the marinated along with all the dressing over the salad. Toss gently so everything is evenly coated and glossy.
Serve with extra and on top.
Helpful tips
If you prefer a dairy-free salad, substitute Parmesan with vegan cheese shavings or omit it entirely.
For added crunch, lightly toast the walnuts in a dry skillet for 2-3 minutes before adding to the salad.
Use a high-quality aged balsamic vinegar for the most flavor and shine.
Marinating the strawberries separately in the dressing ensures they remain glossy and flavorful when added to the salad.
