Description
A vibrant and refreshing salad featuring sweet strawberries, crunchy toasted walnuts, tangy feta cheese, and fresh greens, all tossed in a homemade balsamic vinaigrette.
Ingredients
Scale
- 6 cups fresh mixed greens (spinach and arugula)
- 2 cups fresh strawberries, sliced
- 3/4 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
- 2. Wash and thoroughly dry the mixed greens, then place them in a large serving bowl.
- 3. Prepare the vinaigrette by whisking together balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking continuously until emulsified.
- 4. Slice the strawberries into quarters or thin rounds and arrange them over the greens.
- 5. Sprinkle the toasted walnuts, crumbled feta cheese, and thinly sliced red onion over the salad.
- 6. Just before serving, drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
- 7. Serve immediately for the best texture and flavor.
Notes
Store undressed salad components separately in the refrigerator. Greens last 2-3 days, strawberries 3 days, and toasted walnuts up to a week. Vinaigrette keeps for 5 days. For a complete meal, add grilled chicken, shrimp, or hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8g
- Sodium: 185mg
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g