Strawberry Walnut Spring Salad - Fresh, Bright, and Ready in Minutes

Ingredients

• 5 cups mixed spring greens (baby spinach, arugula, or a spring mix)
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/2 English cucumber, thinly sliced
• 1/4 small red onion, very thinly sliced
• 3/4 cup walnuts, toasted and roughly chopped
• 3–4 oz goat cheese or feta, crumbled
• Fresh basil or mint, a small handful, sliced (optional but lovely)
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey or maple syrup (to taste)
• Pinch of salt and black pepper

Instructions

1. 1

   Toast the walnuts: Add walnuts to a dry skillet over medium heat, stirring for 3–4 minutes until fragrant. Cool, then chop.

2. 2

   Make the dressing: Whisk olive oil, balsamic, Dijon, honey, salt, and pepper in a small bowl until glossy and combined.

3. 3

   Prep the produce: Rinse and dry greens. Slice strawberries, cucumber, and red onion. Stack and slice basil or mint if using.

4. 4

   Assemble: Add greens to a large bowl. Top with strawberries, cucumber, red onion, toasted walnuts, and herbs.

5. 5

   Dress and toss: Drizzle about two-thirds of the dressing over the salad. Gently toss to coat. Add more if needed.

6. 6

   Finish with cheese: Sprinkle crumbled goat cheese or feta on top. Taste and adjust salt and pepper.

7. 7

   Serve right away: This salad shines when the greens are crisp and the nuts stay crunchy.