This strawberry walnut salad is the perfect side salad or light lunch for spring and summer. Juicy strawberries, crunchy walnuts, and crumbled feta cheese are tossed with fresh greens and arugula, then drizzled in a simple homemade dressing.
Recipe summary
Flavor: Salad is light, fruity, and nutty. Dressing is tangy and lightly sweetened.
Ingredients: Arugula, green leaf lettuce, strawberries, walnuts, red onion, and feta cheese are topped with a simple homemade balsamic dressing.
Serves: 8 side salads or 4 lunch salads
Great for: Light lunch, Easter side salad.
Similar to: Strawberry Spinach Salad and Cucumber Blueberry Salad
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Ingredients and substitutions
- Leafy greens - I used a combination of arugula and green leaf lettuce, but feel free to use your favorite leafy greens. Spinach would make a great addition.
- Strawberries - Fresh, in season strawberries add the best flavor to this salad.
- Feta cheese - Can be substituted with goat cheese or mozzarella.
- Walnuts - Can be substituted with pecans.
- Red onion - Adds flavor and color to your salad.
- Extra virgin olive oil - Serves as the base of your dressing.
- Balsamic vinegar - Red wine vinegar would work as a substitute, adding a slightly different flavor to your dressing.
- Dijon mustard - Both adds flavor and works as an emulsifier, which makes your dressing creamy and cohesive.
- Maple syrup - Adds a hint of sweetness to your dressing.
- Salt and pepper - Enhance the flavor of your dressing.
How to make salad dressing
- Add dressing ingredients to a small bowl and whisk to combine.
- Mixture should look thick, creamy, and emulsified. If dressing ingredients are separating, continue whisking until dressing has a smooth, uniform texture.
Make ahead
Want to prepare your salad ahead of a big event or party? Chop up your ingredients and store them separately in the refrigerator (walnuts can be stored at room temperature). Prepare your vinaigrette dressing and store it separately from your salad ingredients. Give the dressing another whisk just before serving.
Once your salad ingredients have been dressed, they should be served immediately. Leafy greens, especially delicate greens like arugula, wilt over time and do not store well.
Frequently asked questions
Shredded rotisserie chicken, Juicy Oven Roasted Chicken Breasts, Pan-Seared Salmon, or sliced Pan-Seared Ribeye make great protein additions to a strawberry walnut salad.
Omit the feta cheese or serve it to the side. The rest of the salad ingredients are vegan and cheese can easily be added to individual salads for those who'd like it.
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📖 Recipe
Strawberry Walnut Salad
Ingredients
Salad ingredients
- 5 ounces (142 g) leaf lettuce, chopped
- 4 ounces (113 g) arugula
- 16 ounces (454 g) strawberries, sliced
- 4 ounces (113 g) crumbled feta cheese
- ½ small red onion, thin sliced
- 1 cup (113 g) chopped walnuts
Balsamic vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- In a large bowl (or small side salad bowls) add chopped leaf lettuce and arugula. Top with sliced strawberries, feta cheese, onion, and walnuts.
- In a bowl, add olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper. Whisk to combine.
- Just before ready to serve, toss salad in dressing until evenly coated. Serve immediately. Or, serve dressing on the side.
Equipment Recommendations
Notes
- Servings: Recipe makes 8 side salads or 4 large lunch salads.
- Make ahead: Store salad ingredients separately and assemble just before serving.
- Leftovers: If you plan to have leftover salad, I recommend serving dressing to the side. Once the greens have been dressed, salad will begin to wilt and does not store well.
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