Spinach Strawberry Salad
Spinach strawberry salad lays thinly sliced strawberries and toasted walnuts over a bed of baby spinach with a few rings of red onion, dressed in a whisked blend of balsamic vinegar, olive oil, and honey. The strawberries' bright acidity and natural sugar merge seamlessly with the balsamic's concentrated grape tang, creating a dressing synergy that neither component achieves alone. Toasting walnuts in a dry pan for about two minutes draws their oils to the surface, intensifying their aroma and giving them a crisp snap against the soft spinach and juicy fruit. Red onion's peppery sharpness punctuates the sweetness and prevents the salad from tipping into dessert territory. Drying the spinach completely before assembly is essential to keep the dressing from diluting on wet leaves.
Adjust Servings
Instructions
- 1
Wash spinach and dry completely.
- 2
Hull and slice strawberries thinly.
- 3
Toast walnuts in a dry pan for about 2 minutes and cool.
- 4
Whisk balsamic vinegar, olive oil, and honey for dressing.
- 5
Combine spinach, strawberries, onion, and walnuts, then toss with dressing.
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