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+ servings

Strawberry Walnut Salad

Strawberry shallot vinaigrette is best when made in advance!


For strawberry shallot vinaigrette:

  • ½ shallot, finely minced
  • Juice of 1 lemon, 3 tablespoons lemon juice
  • ½ cup fresh strawberries
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

For salad:

  • 1 ½ cup sliced fresh strawberries
  • 2 oz blue cheese, Note 1
  • 10 oz spinach
  • ½ cup walnuts


To prepare the dressing:

  • In a small food processor, marinade minced shallots in lemon juice for about 5 minutes.
  • Add strawberries and olive oil and process until nice and smooth. Salt and pepper to taste.

To toast walnuts:

  • In a medium skillet, toast the walnuts over medium heat. Stand by the stove and stir frequently to toast the nuts evenly until they’re smell toasty and you see light browning, about 5 minutes.

To assemble:

  • Right before serving, layer spinach on a plate, add strawberry slices, and crumble blue cheese and walnuts. Then drizzle the vinaigrette all over and enjoy!


Note: Strawberry shallot vinaigrette can be made up to 3 days in advance. It gets better and better with time!
Note 1: You can substitute feta cheese or goat cheese for blue cheese.

Nutrition Information

Calories: 166kcal, Carbohydrates: 7g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 170mg, Potassium: 411mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4510IU, Vitamin C: 42mg, Calcium: 115mg, Iron: 2mg
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