Description

A fresh and colourful salad combining juicy strawberries, tender baby spinach, creamy feta, dried cranberries, fresh basil, and crisp candied walnuts. A bright hot honey dressing brings everything together with a delicious balance of sweetness, tanginess, and gentle heat.

Ingredients

For the Salad

5 cups (150 g) fresh baby spinach

2 cups (300 g) fresh strawberries, hulled and sliced

3/4 cup (110 g) crumbled feta cheese

1/2 small red onion, thinly sliced

1/3 cup (40 g) dried cranberries

1/4 cup (30 g) fresh basil leaves, roughly torn

For the Candied Walnuts

1/2 cup (60 g) walnuts, roughly chopped

1 tbsp brown sugar

1 tbsp honey

1/4 tsp cinnamon

Pinch of salt

For the Hot Honey Dressing

2 tbsp extra-virgin olive oil

1 1/2 tbsp fresh lemon juice

1 tbsp hot honey

1 tsp Dijon mustard

1/2 tsp balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant.

2. Add the brown sugar, honey, cinnamon, and salt. Stir continuously for another 1–2 minutes until the walnuts are glossy and evenly coated.

3. Transfer the candied walnuts to parchment paper, spread them apart, and let them cool completely until the coating becomes crisp.

4. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, hot honey, Dijon mustard, balsamic vinegar, salt, and black pepper until smooth and well combined.

5. Wash the strawberries thoroughly and dry them well. Remove the stems and slice the berries into even pieces.

6. Add the baby spinach to a large serving bowl or platter. Arrange the sliced strawberries, red onion, dried cranberries, crumbled feta, and fresh basil over the spinach.

7. Once the candied walnuts have cooled completely, break apart any pieces that have stuck together and scatter them over the salad.

8. Drizzle the hot honey dressing over the salad just before serving, starting with most of the dressing and adding more if desired.

9. Gently toss the salad until the spinach and strawberries are lightly coated, taking care not to crush the feta or candied walnuts.

10. Finish with an optional drizzle of hot honey and additional strawberry slices, feta, and candied walnuts if desired.

11. Serve immediately while the spinach is fresh, the strawberries are juicy, and the candied walnuts are crisp.

Notes

Choose ripe, fragrant strawberries that are firm enough to hold their shape when sliced.

Dry the strawberries well before adding them to prevent excess water from diluting the dressing.

Let the candied walnuts cool completely on parchment so their coating becomes crisp.

Add the dressing gradually and avoid overdressing the salad to keep the spinach fresh and crisp.

Add the candied walnuts just before serving to preserve their crunchy texture.

Fresh basil adds a fragrant flavour that pairs especially well with strawberries and feta.

Goat cheese can be substituted for feta, while pecans can replace the walnuts.

Prepare the dressing and candied walnuts ahead of time, but assemble and dress the salad shortly before serving.

Regular honey can replace hot honey for a milder dressing. Add a pinch of red pepper flakes if some heat is desired.

Baby kale can be used instead of spinach for a slightly heartier salad base.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: American