Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight!


Recipe Summary

10 mins
10 mins
6 (1-cup) servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together lemon juice, olive oil, preserves, and salt in a large bowl.

  • Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.


To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1 to 2 minutes, or until the walnuts start to brown and smell fragrant and toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich golden brown. Remove walnuts to a plate or bowl to cool.

Kitchen hack: Use paper towels to help keep spinach fresh.

Nutrition per Serving:
Calories: 170 cal
Total Fat: 13 g
Polyunsaturated Fat: 5.16 g
Cholesterol: 5 mg
Sodium: 190 mg
Carbohydrates: 10 g
Dietary Fiber: 2 g
Added Sugars: 0 g
Protein: 4 g
Vitamin D: 0 mcg


Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Very very good as written. For the most part followed the recipe but wanted a main dish summer salad so poached a chicken breast with garlic oregano pepper salt and a little white wine chilled sliced thinly and put on top of salad. Made the dressing a couple of hours ahead of serving to allow flavors to blend. Doubled the dressing to accommodate the additional ingredient used most but not all of the extra dressing. Perfect for hot summer days. From a serving perspective can do all of the prep work in advance and then toss salad together just before serving making this convenient for entertaining. Read More