You are going to fall head over heels for this refreshing Strawberry Walnut Salad. Packed with sweet strawberries, fresh greens, crunchy walnuts, and creamy feta crumbles, this salad recipe is the perfect combination of flavors and textures. Whether you’re looking for a fresh side salad, a light lunch, or an easy main course during those warmer months, this scrumptious strawberry walnut salad recipe has got you covered!
Exact amounts will be listed on the recipe card at the bottom of the post.
Romaine lettuce– for a nice mellow green that doesn’t compete with the other flavors of the salad.
Baby arugula or spinach- the bitter, tender greens add an additional texture and flavor combination to the base of this salad.
Red onion- thinly sliced onion will add a welcomed bite and spiciness to the mix.
Fresh strawberries– Pick juicy, ripe strawberries that are in season. When you’re picking strawberries, choose strawberries that are fragrant, bright red, and plump. The fresh berries will add a burst of sweetness which will round out the bitter greens and tangy flavors of the feta and onions.
Toasted walnuts- The walnuts are for adding crunch and extra texture to the salad. Make sure to toast the walnuts first for the best nutty flavor.
Feta cheese- Use a good quality brand that you really love. The creaminess and the saltiness from the cheese will help balance out the sweet juicy strawberries and the textures of the crunchy walnuts and leafy greens.
Salad dressing- I love a tangy balsamic or a creamy poppy seed dressing for this tasty salad.
Start by toasting the walnuts. Add the nuts to a dry skillet in a single layer. Cook over medium high heat until the walnuts smell nutty and have a little browning on the outside, about 6 minutes.
If the walnuts start to brown too quickly, turn the heat down to medium heat. Once toasted, set the walnuts aside to cool.
Wash the greens and strawberries and dry them really well. Slice the strawberries in half and quarter any super large berries.
Add all the ingredients to a large bowl and gently toss until all the greens, onions, berries, nuts, and feta are fully incorporated and well distributed.
Divide the salad into four large portions for a main course or 6-8 smaller portions for a side dish.
Dress with the salad dressing of your choice and enjoy.
Serving your salad
This salad makes four hearty portions to serve as a main dish or six smaller portions for side salads. This salad goes beautifully alongside some herby grilled chicken breasts or a rich and lemony salmon filet.
Suggestions For Salad Dressings
Balsamic Dressing: I love dressing this salad with a simple balsamic vinaigrette. I have a really delicious recipe for a maple balsamic dressing that tastes AMAZING on this salad! It’s super simple, made with balsamic vinegar, extra virgin olive oil, dijon mustard, and maple syrup for a little sweetness. It comes together in a quick 10 minutes.
Poppyseed Dressing: This creamy and tangy dressing pairs really well with the crunchy fresh greens, toasty walnuts, and juicy strawberries. You can make your own or grab a bottle of your favorite dressing at the grocery store.
- Toast the walnuts for this salad. Toasting the nuts really adds so much more flavor and helps the walnuts from tasting raw. Feel free to toast them yourself or get help from the grocery store!
- Make sure the walnuts are completely cooled and all produce is dried thoroughly before making this salad–otherwise, the greens will get wilted and the cheese will melt.
- This is a salad for the spring and summer seasons when strawberries are at their peak. I do not recommend making this salad during the winter months since strawberries are pretty bland that time of year.
- If you plan on prepping this salad in advance, I recommend storing the sliced strawberries separately from the salad greens until you’re ready to toss and serve. They’ll be juicier and fresher when added last minute.
Variations and Substitutions
I love the versatility of simple salad recipes. You can play around with a million ingredient combinations and still end up with a great salad! Here are some fun variations you can try:
- Any bitter baby green can be used for this recipe. Try using baby spinach or baby kale in place of the arugula.
- Use goat cheese instead of feta cheese. This will add a bolder flavor and extra creaminess.
- Replace all the greens in the recipe with fresh spinach leaves to make a strawberry spinach salad
- To make this salad even easier, grab a ready-to-go spring mix blend from the store. This is a great choice if you don’t want to buy greens individually. You’ll need 8 ounces (about 5 cups) for this recipe.
- Replace the walnuts with candied nuts, toasted pecans, or your favorite seeds!
When stored in an airtight container, without dressing, this salad will keep 1-3 days in the fridge.
See the FAQ section for meal prep instructions.
Yes! Combine the greens, onions, walnuts, and feta and portion out into individual containers. Keep the dressing and the sliced strawberries in separate containers and add to the salad at serving time.
Absolutely! You can swap out the walnuts for croutons, sunflower seeds, or roasted pepitas. Or feel free to leave them out entirely!
Yes! This salad is ok to sit out for an hour or two indoors. If you’re serving this at a summer BBQ, keep it cold until you arrive at the event, and make sure the salad is not sitting out in the sun! I’d leave it out for about an hour for serving and store any leftovers in a cooler until you can bring it home.
More Delicious Veggie Recipes
- 3 cups chopped romaine lettuce
- 2 cups baby arugula or spinach, whole leaves
- ¼ of a medium sized red onion (3 oz), thinly sliced
- 2 cups walnuts, whole
- 6 oz of feta cheese, crumbled
- 16 oz of fresh strawberries
- Add the walnuts to a dry skillet in a single layer and cook over medium high heat until the walnuts are browned and smell nutty, about 6 minutes. Set aside to cool.
- Wash the greens and strawberries and dry really well. Slice the strawberries in half and quarter any super large berries.
- Add all the ingredients to a large bowl and gently mix until all the greens, onions, berries, nuts, and feta are incorporated and well distributed.
- Divide the salad into four large portions for a main course or 6-8 smaller portions for a side dish.
- Dress with the salad dressing of your choice and enjoy. I recommend a balsamic vinaigrette or a poppy seed dressing.
Serving Size: 1
Amount Per Serving:
Calories: 341Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 25mgSodium: 286mgCarbohydrates: 14gFiber: 5gSugar: 7gProtein: 11g
Nutrition facts do not include dressing.