Making this Strawberry Spinach Walnut Salad is incredibly easy and quick. Here’s a detailed step-by-step guide to ensure salad perfection:

1. Prepare the Spinach: Begin by thoroughly washing the baby spinach. Even if it’s pre-washed, it’s always a good idea to give it a quick rinse to remove any lingering grit or dirt. Place the spinach in a salad spinner and spin to remove excess water. Alternatively, gently pat the spinach dry with paper towels. This step is crucial as excess water can dilute the dressing and make the salad soggy. Transfer the clean, dry spinach to a large salad bowl.
2. Slice the Strawberries: Wash the strawberries under cool running water and gently pat them dry. Hull the strawberries by removing the green leafy tops. Slice the strawberries into halves or quarters, depending on their size. Smaller strawberries can be halved, while larger ones are best quartered for easier eating and even distribution throughout the salad. Set the sliced strawberries aside.
3. Chop the Walnuts (and Toast if Desired): If using whole walnuts, roughly chop them into smaller pieces. You can use a knife or a nut chopper. For an even richer flavor and enhanced crunch, consider toasting the walnuts. To toast walnuts, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly golden. Keep a close eye on them as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat for a few minutes, stirring frequently. Let the toasted walnuts cool completely before adding them to the salad.
4. Prepare the Red Onion: Peel the red onion and cut it in half. Thinly slice one half of the red onion. If you find red onion to be too pungent, you can soak the slices in cold water for about 10-15 minutes. This helps to mellow out the sharpness while retaining the flavor. Drain the red onion slices and pat them dry before adding them to the salad.
5. Crumble the Feta Cheese: Remove the feta cheese from its packaging and crumble it into bite-sized pieces. You can use your fingers or a fork to crumble the feta. If using a block of feta, ensure it’s a good quality feta packed in brine for the best flavor and texture. Set the crumbled feta aside.
6. Make the Balsamic Vinaigrette Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified and slightly thickened. If using a jar, you can simply seal the jar tightly and shake well to combine. Taste the dressing and adjust seasonings as needed. You may want to add a little more honey for sweetness, balsamic vinegar for tanginess, or salt and pepper to taste.
7. Assemble the Salad: Just before serving, gently toss the spinach, sliced strawberries, chopped walnuts, and red onion in the large salad bowl. Drizzle the balsamic vinaigrette dressing over the salad. Start with about half of the dressing and add more as needed, tossing gently to coat all the ingredients evenly. Be careful not to overdress the salad, as this can make it soggy.
8. Add the Feta Cheese: Sprinkle the crumbled feta cheese over the top of the salad. Gently toss one last time to distribute the feta throughout the salad, or you can leave it sprinkled on top for a more visual appeal.
9. Serve Immediately: For the best flavor and texture, serve the Strawberry Spinach Walnut Salad immediately after assembling. This prevents the spinach from wilting and the walnuts from becoming soggy. Enjoy your delicious and refreshing salad!