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Summer Strawberry Salad with Walnuts, Feta and Maple-Walnut Vinaigrette in a square bowl
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5 from 1 vote

Spring Strawberry Salad with Walnuts, Feta and Maple-Walnut Vinaigrette

Seasonal Spring Lettuces and Vegetables team with the Juiciest Strawberries with the perfect Zesty Vinaigrette!
Prep Time20 minutes
Total Time20 minutes
Course: First Course & Sides, Salad
Cuisine: American
Keyword: Spring Strawberry Salad, Summer Strawberry Salad with Walnuts, Feta and Maple-Walnut Vinaigrette
Servings: 4 servings
Author: Karen Sheer a zest for life

Ingredients

Strawberry Salad:

  • 4 cups ruby boston lettuce leaves or other tender lettuces
  • 2/3 cups strawberries sliced (see recipe)
  • 1/4 cup breakfast radishes very thinly sliced (can use a peeler)
  • 1/4 cup scallions thinly sliced, look for purple scallions in season
  • 1 cup sunflower sprouts
  • 1/2 cup walnuts coarsely chopped
  • 1/3 cup yellow pear tomatoes or other small colorful tomatoes
  • 1/3 cup feta cheese sliced then torn

Maple-Walnut Vinaigrette:

  • 1 tablespoon shallots  peeled and finely chopped
  • 1 teaspoon garlic peeled, finely grated or minced
  • 3 tablespoons sherry vinegar
  • 1/4 teaspoon sea salt
  • 1 tablespoon pure maple syrup
  • 5 grates black pepper
  • 1/3 cup neutral oil such as expeller pressed safflower oil
  • 1 tablespoon walnut oil

Instructions

Maple-Walnut Vinaigrette:

  • In a small non-reactive bowl, add shallots, garlic, vinegar, salt, maple syrup and black pepper. Mix with a small whisk – set aside for 10 minutes to macerate the flavors. Can add 1 teaspoon of grainy mustard too.
  • Add both oils to a measuring cup. Slowly add the oils in a stream, whisking constantly until half is emulsified. Continue streaming in the oil – can go a little faster now until emulsified.
    Store in a clean glass sterile container in the refrigerator if not using right away.

Salad:

  • In a large bowl, or on individual plates, add the ingredients – starting with the lettuce: can use full leaves or tear them - and then layer the rest. Strawberries: wash and dry the berries, hull them (remove tops) and slice thinly.
    Look for very ripe berries, but not soft.

Serve:

  • Drizzle all over with the Maple-Walnut Vinaigrette.
    For a heartier salad, add your favorite grilled proteins, grains or beans as well!

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer 
 

Nutrition

Calories: 347kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 309mg | Potassium: 779mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7964IU | Vitamin C: 27mg | Calcium: 183mg | Iron: 7mg