Strawberry Spinach Salad

Ingredients

• 85 g (¾ cup)raw walnuts
• ½ smallred onion, thinly sliced into half moons
• 283 g (10 oz)fresh baby spinach, washed and dried
• 454 g (1 lb)fresh strawberries, hulled and sliced
• About 110 g (¾ cup)block feta cheese, crumbled
• 50 g (¼ cup)granulated sugar
• 60 ml (¼ cup)white vinegar
• ¾ teaspoonfine sea salt
• 1 teaspoonmustard
• 1 teaspoononion powder
• 80 ml (⅓ cup)vegetable oil
• ½ tablespoonpoppy seeds

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Soak the onion

   Slice the red onion thinly into half moons and put the slices in a medium bowl of ice-cold water. Leave them to soak for about 20 minutes, while you prepare the rest of the salad, to soften their pungency.

3. 3

   Toast the walnuts

   Roughly chop the walnuts and bake them for 6–8 minutes, until toasted. Watch them closely, as they can burn quickly.

4. 4

   Cool the walnuts

   As soon as you take the walnuts out of the oven, move them to a dish so they do not keep cooking on the hot baking tray.

5. 5

   Prepare the spinach

   Wash and dry the spinach in a salad spinner, then put it in an extra-large mixing bowl.

6. 6

   Slice the strawberries

   Wash and dry the strawberries, remove their hulls, then slice them and add them to the bowl.

7. 7

   Assemble the salad

   Add the toasted walnuts, drained soaked onion and crumbled feta to the bowl. Add the poppy seed dressing and toss everything together.

8. 8

   Blend the base

   Put the sugar, vinegar, salt, mustard and onion powder in a blender. Blend until combined.

9. 9

   Emulsify the oil

   With the blender running, pour in the oil very slowly so the dressing emulsifies. If your blender lid has no opening, switch the blender off each time you need to add more oil.

10. 10

    Add the poppy seeds

    Transfer the dressing to a small bowl or storage container, then stir in the poppy seeds.

What is strawberry spinach salad?

This American-style salad combines baby spinach and strawberries with savoury feta, crunchy walnuts and a sweet-tangy poppy seed dressing. It brings together the fresh fruit-and-greens combinations often served at gatherings, with contrasting flavours and textures in each bite.

Here, briefly soaking the onion softens its sharpness, while toasting the walnuts deepens their flavour. The homemade dressing ties the sweet berries and salty cheese together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 8g protein, 20g carbs, 28g fat.

The strawberries and spinach provide most of the carbohydrates, while the walnuts, feta and vegetable oil contribute much of the fat. Feta and walnuts also supply some protein. Pair a serving with a lean protein such as grilled chicken or beans if you want a more filling plate.

Choosing the ingredients

Spinach leaves: Baby spinach is tender and easy to eat raw. Dry it thoroughly after washing so water does not dilute the dressing.

Strawberries: Choose ripe, firm berries and slice them shortly before assembling, so they hold their shape.

Feta and walnuts: Crumbled feta brings a salty, creamy contrast, while walnuts add crunch. A block of feta can be crumbled just before serving.

Why soak the onion?

Onion: A 20-minute soak in ice-cold water takes the edge off thinly sliced red onion without cooking it. Drain the slices well before adding them to the salad.

Timing: The onion can soak while the walnuts toast and you prepare the other ingredients. Keeping the slices thin helps them become mellow evenly.

Toasting the walnuts

Heat: The walnuts toast at 175°C (350°F) for 6–8 minutes. Check them near the end, since nuts can go from toasted to burnt quickly.

Cooling: Transfer them off the hot baking tray as soon as they come out of the oven. This stops the residual heat from darkening them further.

Getting the dressing right

Blend first: Blend the sugar, vinegar, salt, mustard and onion powder until combined before adding the oil.

Add slowly: Pour the oil into the running blender in a thin stream. Adding it gradually helps the mixture emulsify into a cohesive dressing; stir in the poppy seeds after transferring it to a bowl or container.

Texture and assembly

Dry leaves: Make sure the spinach is dry before dressing it, so the coating stays on the leaves rather than pooling at the bottom of the bowl.

Last-minute toss: Combine the ingredients with the dressing close to serving time. This keeps the spinach crisp and the strawberries intact.

Serving the salad

For a crowd: Use a large bowl so the leaves, berries and toppings can be tossed without being crushed. Add the dressing gradually and toss until the ingredients are lightly coated.

On the plate: Serve it alongside grilled chicken, fish or a savoury tart for a more substantial meal. It also works as a fresh counterpoint to richer dishes.

Recipe notes & tips

• Dry the spinach thoroughly after washing to help the dressing cling.
• Keep an eye on the walnuts throughout their 6–8 minutes in the oven.
• Move toasted walnuts off the baking tray promptly to prevent over-browning.
• Drain the soaked onion well before adding it to the salad.
• Add the oil to the blender in a slow, steady stream.
• Toss the salad shortly before serving to keep the leaves fresh.

Variations

• Swap the nuts: Use toasted pecans in place of walnuts for a different crunch.
• Add grilled chicken: Slice cooked chicken over the salad to make it more substantial.
• Try another berry: Replace some of the strawberries with blueberries for a mixed-berry version.
• Use baby kale: Substitute part of the spinach with baby kale for a sturdier leaf.
• Make it vegetarian-friendly: Check that the feta uses suitable vegetarian rennet before serving.

Common mistakes to avoid

• Wet spinach: Excess water can dilute the dressing; spin the leaves dry before assembling.
• Burnt walnuts: Nuts brown quickly in the oven; check them closely and remove them after 6–8 minutes.
• Over-sharp onion: Raw onion can dominate the salad; soak the slices in ice-cold water for about 20 minutes.
• Oil added too quickly: The dressing may not emulsify; pour it in slowly while blending.
• Dressed too early: The leaves can lose their crispness; toss the salad just before serving.
• Crowded mixing bowl: Ingredients may bruise when tossed; use an extra-large bowl.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge. The undressed salad is best eaten within a day; once dressed, it is best eaten promptly because the spinach and strawberries soften. Shake or stir the dressing before using it again.

Frequently asked questions