This strawberry spinach salad is fresh spinach, sliced strawberries, and candied walnuts tossed in a raspberry-poppy seed dressing. It comes together in about 20 minutes, serves 10, and at 66 calories a serving it works as a side at a cookout or a light lunch without any fuss.
The short version of why this works
Two things carry this salad. First, the candied walnuts โ cooking them with sugar in a skillet adds crunch and a slight sweetness that balances the tartness of the raspberry vinegar in the dressing. Skip that step and the salad tastes flat. Second, the dressing itself: canola oil, raspberry vinegar, strawberry sauce, and poppy seeds make a light emulsion that coats the spinach leaves without weighing them down. Spinach holds up better than most greens under a slightly acidic dressing, which is exactly why it works here instead of something more delicate like butter lettuce.
Substitutions that actually work
- Raspberry vinegar: Hard to find in some stores. Red wine vinegar with a small splash of lemon juice is a reasonable stand-in โ it wonโt be as fruity, but the acidity holds up.
- Strawberry sauce: A teaspoon of strawberry jam thinned with a few drops of water works. The recipe specifies gluten-free, so check your jam label if that matters.
- Walnuts: Pecans candy at the same rate and taste great here. Avoid pine nuts โ too soft once coated.
- Canola oil: Any neutral oil works. Avoid olive oil; its flavor fights the fruit.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre making this ahead, keep the spinach, strawberries, and candied walnuts in separate containers in the fridge and combine them just before serving. The candied walnuts can be made up to three days ahead and stored at room temperature in a sealed container; theyโll stay crisp as long as theyโre kept dry. Undressed spinach and strawberries hold well together for about a day. Once dressed, the salad is best eaten within 30 minutes.
Mistakes to avoid
- Wet spinach: Dressing slides off wet leaves and pools at the bottom of the bowl. Dry the spinach thoroughly after washing โ a salad spinner is the fastest way.
- Burning the sugar coating: Medium heat is the right call, but stay at the pan. Sugar goes from melted to burnt in under a minute. Pull the walnuts off the heat as soon as theyโre evenly coated.
- Slicing strawberries too thick: Thick slices donโt distribute well through the salad. Aim for about ยผ-inch slices so you get strawberry in most bites.
- Under-seasoning the dressing: The ยผ teaspoon of salt in the dressing is the minimum. Taste it before pouring โ if it tastes flat, a small pinch more salt sharpens everything.
- Crowding the skillet: If you double the recipe, candy the walnuts in two batches. Overcrowding causes uneven coating and steaming instead of caramelizing.
Strawberry Spinach Salad with Candied Walnuts
Equipment
- 10-inch non-stick skillet
- Large mixing bowl
- Small mixing bowl or jar with lid
- Aluminium foil
- Sharp paring knife
- Cutting board
Ingredients
Main Ingredients
- 1 cup fresh strawberries hulled and sliced, 150g
- ยผ cup walnuts roughly chopped, 30g
- 10 oz fresh baby spinach torn if leaves are large, 280g
- 2 tablespoons granulated sugar for candying walnuts, 25g
Salad Dressing Ingredients
- 1 ยฝ teaspoons granulated sugar 6g
- ยผ teaspoon salt
- 2 tablespoons canola oil 30ml
- 1 stalk green onion finely chopped (scallion)
- 2 tablespoons raspberry vinegar 30ml
- 1 ยฝ teaspoons strawberry sauce gluten-free, 7ml
- 1 pinch paprika about 1/8 teaspoon
- 1 teaspoon poppy seeds
Instructions
- Place the walnuts and 2 tablespoons sugar in a 10-inch non-stick skillet over medium heat. Stir constantly until the sugar melts, turns amber, and evenly coats the walnuts โ about 3-5 minutes. Immediately transfer the candied walnuts onto a sheet of aluminium foil, spread them out in a single layer, and allow to cool completely before breaking apart.1/4 cup walnuts, 2 tablespoons granulated sugar
- In a large bowl, combine the spinach and sliced strawberries. Add the cooled candied walnuts and toss gently to distribute.1 cup fresh strawberries, 1/4 cup walnuts, 10 oz fresh baby spinach
- In a small bowl or jar, whisk together the canola oil, raspberry vinegar, strawberry sauce, 1 1/2 teaspoons sugar, salt, paprika, chopped green onion, and poppy seeds until the sugar dissolves and the dressing is well combined.1 1/2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 tablespoons canola oil, 1 stalk green onion, 2 tablespoons raspberry vinegar, 1 1/2 teaspoons strawberry sauce, 1 pinch paprika, 1 teaspoon poppy seeds
- Drizzle the dressing over the salad just before serving and toss gently to coat. For best results, serve immediately โ the spinach will begin to wilt within 30 minutes of dressing.
Notes
Nutrition
Common questions
Can I use frozen strawberries instead of fresh?
No โ frozen strawberries release too much water as they thaw and will make the spinach soggy within minutes. Fresh strawberries are worth it here; even out-of-season ones work better than frozen.
Can I make the dressing ahead of time?
Yes, up to three days ahead. Store it in a sealed jar in the fridge and shake well before using, since the oil and vinegar will separate. The poppy seeds settle to the bottom, so a good shake is important.
Is this salad substantial enough to serve as a main?
As written, itโs a side โ 66 calories per serving is light. To make it a main, add a protein like grilled chicken or hard-boiled eggs on top, which wonโt disrupt the existing flavors.