Making this Strawberry Spinach Salad is incredibly easy and quick. Follow these simple steps for a perfect salad every time:

1. Prepare the Spinach: Begin by thoroughly washing your spinach, even if it’s pre-washed. Place the spinach in a large salad spinner and rinse it under cold water. Spin it dry to remove excess moisture. If you don’t have a salad spinner, gently pat the spinach dry with paper towels. This step is crucial as excess water will dilute the dressing and make the salad soggy. Once dried, place the spinach in a large serving bowl.
2. Prepare the Strawberries: Wash the strawberries under cool running water. Gently pat them dry with paper towels. Remove the green hulls from the strawberries using a paring knife or a strawberry huller. Slice the strawberries into halves or quarters, depending on their size. Larger strawberries should be quartered, while smaller ones can be halved. Sliced strawberries release their flavor more readily and are easier to eat in a salad. Add the sliced strawberries to the bowl with the spinach.
3. Prepare the Red Onion: Peel a small red onion and cut it in half. Thinly slice one half of the red onion using a sharp knife or a mandoline slicer for uniform slices. Thin slices are important to prevent the onion from overpowering the salad. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 5-10 minutes, then drain and pat dry. This helps to reduce the sharpness. Add the thinly sliced red onion to the spinach and strawberries.
4. Prepare the Walnuts: If using raw walnuts, you can toast them for enhanced flavor. To toast walnuts, spread them in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned, being careful not to burn them. Alternatively, you can toast them in a dry skillet over medium heat for a few minutes, stirring frequently. Toasting brings out the natural oils and nutty flavor of the walnuts. Once toasted, let them cool slightly. If using pre-toasted walnuts, you can skip this step. Roughly chop the walnuts if desired, or leave them as halves or pieces for a more rustic texture. Add the walnuts to the salad bowl.
5. Add the Feta Cheese: Crumble the feta cheese over the spinach, strawberries, red onion, and walnuts. Distribute it evenly for a balanced flavor in each bite. If you bought block feta in brine, drain it well before crumbling. You can crumble it with your fingers or use a fork. If you prefer a creamier texture, you can use goat cheese instead of feta.
6. Prepare the Balsamic Vinaigrette Dressing: If making homemade balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup (for sweetness), salt, and pepper in a small bowl until emulsified. Taste and adjust seasonings as needed. A good ratio is typically 3 parts olive oil to 1 part balsamic vinegar, but adjust to your preference. If using store-bought dressing, ensure it’s a good quality balsamic vinaigrette.
7. Dress the Salad: Just before serving, drizzle the balsamic vinaigrette dressing over the salad. Start with about half of the dressing and toss gently to combine all the ingredients and ensure the spinach is lightly coated. Add more dressing to your liking, being careful not to oversaturate the salad, which can make it soggy. It’s always better to start with less dressing and add more as needed.
8. Serve Immediately: For the best flavor and texture, serve the Strawberry Spinach Salad with Walnuts immediately after dressing. This prevents the spinach from wilting and the walnuts from becoming soggy. If you are preparing the salad ahead of time, you can prepare all the components (spinach, strawberries, red onion, walnuts, feta) and store them separately. Keep the dressing separate as well. Assemble and dress the salad just before serving.