Description
For the Salad
4 cups mixed greens (arugula, spinach, and baby kale)
1 cup fresh strawberries, hulled and sliced
1/2 cup crumbled feta cheese
1/4 cup walnuts, toasted
1/4 cup red onion, thinly sliced
1/4 cup cucumber, sliced
For the Honey Vinaigrette
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
In a large bowl, combine mixed greens, sliced strawberries, feta cheese, walnuts, red onion, and cucumber.
Drizzle the honey vinaigrette over the salad and toss gently to combine.
Serve immediately as a refreshing appetizer or light main dish.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 250 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Vinaigrette: In a small bowl, combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, and 1/2 teaspoon of Dijon mustard. Whisk vigorously until the mixture is fully emulsified. Season with a pinch of salt and black pepper to taste. Set aside.
- Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Remove from heat immediately to prevent burning and let them cool.
- Wash and Prep Produce: Thoroughly wash the mixed greens, strawberries, cucumber, and red onion. Hull and slice the strawberries. Thinly slice the red onion and cucumber.
- Assemble the Salad: In a large serving bowl, add the 4 cups of mixed greens as the base. Artfully arrange the sliced strawberries, cucumber, and red onion on top. Sprinkle the crumbled feta and toasted walnuts over the salad.
- Dress and Serve: Just before serving, give the vinaigrette another quick whisk and drizzle it evenly over the salad. Using salad tongs or two large spoons, gently toss the salad until all ingredients are lightly and evenly coated with the dressing.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light lunch, serve it alongside a bowl of soup or a crusty baguette. To make it a heartier main course, top it with grilled chicken breast, salmon, or sliced hard-boiled eggs. It’s also the perfect fresh, colorful side dish for summer barbecues, complementing grilled meats like steak or burgers.
How-to Summary
Quickly whisk a honey-balsamic vinaigrette. Toast walnuts for enhanced flavor. Combine fresh greens, strawberries, feta, cucumber, red onion, and the toasted walnuts in a bowl. Toss with the dressing just before serving for a crisp, refreshing salad.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the components separately. Store the dressing, washed greens, and chopped veggies in airtight containers in the fridge for up to 24 hours. Assemble and dress just before serving to prevent sogginess.
What can I substitute for feta cheese?
Goat cheese crumbles offer a similar tangy profile. For a dairy-free option, try vegan feta or omit the cheese entirely.
How do I toast walnuts without a stove?
You can toast them in a toaster oven or a conventional oven preheated to 350°F (175°C) for 5-8 minutes, watching carefully to avoid burning.
Is there a substitute for honey in the vinaigrette?
Yes, maple syrup or agave nectar are excellent vegan-friendly alternatives that will provide a similar sweetness.
Can I use a different type of vinegar?
Absolutely. Red wine vinegar or a fruity raspberry vinegar would work well. Adjust the sweetness slightly if the vinegar is more acidic.
Common Mistakes to Avoid
- Dressing the Salad Too Early: Adding the vinaigrette more than a few minutes before serving will cause the delicate greens to wilt.
- Skipping the Toasting Step: Toasting the walnuts is crucial. It unlocks their oils and deep, nutty flavor, elevating the entire dish.
- Not Whisking the Vinaigrette Thoroughly: Inadequate whisking will leave the oil and vinegar separated. Whisk until the mixture is fully combined and slightly thickened.
- Using Wilted Greens: Ensure your greens are crisp and fresh. Revive slightly limp greens by soaking them in ice water for 10 minutes, then spinning dry.
Conclusion
This Strawberry Walnut Salad with Honey Vinaigrette is a celebration of fresh, vibrant flavors and textures. It’s incredibly simple to prepare yet delivers a sophisticated taste that’s perfect for any occasion, from a quick weekday lunch to entertaining guests. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a stunning, delicious salad that is as nutritious as it is beautiful. Enjoy this perfect balance of sweet, tangy, and crunchy in every bite.
