Hey there! So, I’ve got this recipe that I just love sharing—Berry Beautiful: Spinach Salad with Strawberries & Walnuts. Fancy name for something so incredibly simple, right? (I know, I know, but trust me, it’s delicious.) I remember the first time I made it; it was for a last-minute potluck, and I was honestly worried I’d end up with a soggy mess. Spoiler: it was a hit! Everybody was asking for the recipe, and I was like, ‘Really? It’s just a salad.’ But that’s the magic of it.
Why You’ll Love This Salad
I make this when I need something bright and refreshing. My kids even eat it without complaints, and that’s saying something! It’s just so versatile. You can throw it together in no time (perfect for those days when you’re running late, like always). And the flavors—oh my goodness, they just pop!
What You’ll Need
- A big handful of fresh spinach (honestly, any leafy greens will do if you’re out)
- 1 cup of strawberries, sliced (blueberries work in a pinch)
- 1/2 cup walnuts, toasted (or skip toasting them if you’re feeling lazy!)
- 1/4 cup feta cheese (sometimes I swap for goat cheese, because yum)
- 2 tablespoons balsamic vinegar (my grandmother swears by the thick, pricey stuff but any will do)
- 2 tablespoons olive oil
- A pinch of salt and pepper
How To Make It
First off, grab a big bowl. Throw in your spinach and sliced strawberries. Next, add those walnuts—but don’t worry if they look a bit unevenly toasted; it adds character, I say. Crumble the feta over it all. Now, mix the balsamic vinegar and olive oil in a small bowl, and whisk it up (or just shake it in a jar if that’s your style). Drizzle it over the salad, sprinkle with salt and pepper, and give it a good toss. This is where I usually sneak a taste… quality control, you know?
Some Handy Notes
This salad is super forgiving! A friend once swapped in pecans, and it was divine. Also, if your strawberries aren’t quite sweet enough, a tiny sprinkle of sugar helps. But don’t sweat it too much; it’s all good.
Experimenting with Variations
I’ve tried adding grilled chicken to make it a meal, and that works a treat! One time I mixed in avocado, but it kinda turned mushy—lesson learned. But feel free to live on the edge and try your own twists!
Equipment Chat
If you don’t have a whisk for the dressing, just use a fork; it works perfectly fine. I mean, who really has time to dig out fancy gadgets every time?
How to Store It
In theory, this salad keeps in the fridge for a day or two. But honestly, in my house, it never lasts more than an hour because it’s so darn tasty!
Serving Suggestions
We usually pair it with some crusty bread or alongside grilled fish. And on a hot day, it’s just perfect on it’s own. Sometimes we even have it for brunch!
Pro Tips from My Kitchen
I once tried rushing the toasting of the walnuts and ended up with burnt bits—regretted it because they add such a great flavor. So take your time there, trust me.
FAQs I’ve Heard
Can I make this ahead of time? Sure, but I’d keep the dressing separate until you’re ready to eat. Nobody likes soggy spinach!
What if I don’t have strawberries? No worries! Swap in whatever berries you’ve got on hand, or even apple slices.
Is there a way to make it vegan? Totally! Just skip the cheese or use a vegan alternative.
So there you have it! A salad that’s as refreshing as a walk in the park on a sunny day. Hope you give it a whirl and enjoy!