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Spinach Strawberry Salad with Maple Candied Walnuts

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A fresh Spinach Strawberry Salad with Maple Candied Walnuts is one of the easiest ways to invite the spring season inside.

It’s not just healthy, there’s the added bonus of snacking on a few candied walnuts too!

Spinach salad with sliced strawberries and walnuts in a white bowl with a napkin and fork.

A fresh spinach salad layered with strawberries and maple candied walnuts. Served with a savory-sweet Orange-Dijon dressing.

Strawberries and Spinach Belong Together

Fragrant strawberries welcome spring with vibrant color, ushering in a fresh season of produce. We love sweet berries mixed in for the balance they bring to the slightly bitter baby spinach, which is another seasonal gem.

Beyond the complementary flavor profile, the vitamin C in strawberries helps with iron absorption from the spinach—it’s a win all around.

We think this combo is so good it could replace the old adage of going together like peas and carrots … let me know what you think.

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Orange, Dijon mustard and parsley salad dressing in an old milk bottle sitting on a blue napkin in front of a salad.

Sweet, savory, fresh-tasting salad dressing recipe you’ll love on any salad.

Spinach Salad Dressing

Our homemade Orange-Dijon Dressing is a tangy, citrusy blend of orange zest and Dijon mustard, creating a savory-sweet splash that’s perfect over baby spinach.

Oh yeah, more of that vitamin C helper. And adding a touch of flaxseed oil in the shaker gives the dish an omega-3 boost too!

Fresh. Delicious. Healthy. Satisfying. We love that.

Maple candied walnuts in a stainless steel skillet.

Toasted walnuts coated in pure maple syrup and sprinkled with a touch of sea salt.

Pure Maple Candied Walnuts

The key to elevating any salad to the next level of “gimme some more” is garnishing with maple candied walnuts and you won’t believe how easy they are to make.

Halved walnuts, pure maple syrup, and a pinch of sea salt will transform your family’s salad enjoyment with toasty, crunchy, nutty, sweet goodness.

Candied Walnuts Step by Step

Tear off a 2-ft section of parchment paper for the walnuts to cool on when they’re done.

  1. Toast walnuts in a skillet over med-high heat for 5-6 minutes until browned in spots.
  2. Off-heat, pour syrup evenly over the walnuts (it should sizzle when it hits the hot pan).
  3. Return to stove and allow to gently bubble for about 2 minutes, while stirring over med-low heat. 
  4. Sprinkle a pinch of sea salt evenly over the walnuts once the syrup thickens and coats the walnuts.
  5. Pour the candied walnuts out onto the parchment paper, separating any that stick together, and allow to cool about 10 minutes. The maple coating will harden as it sits.

TIP: If you like a bit of spice, add a small pinch of cayenne when you stir in the maple syrup for a little kick.

Spinach salad with strawberries and walnuts on a cream plate with a bowl of strawberries on the side.

Spinach and Strawberry Salad topped with Maple Candied Walnuts and served with Orange-Dijon Dressing.

Spinach and Strawberry Salad, Step by Step

  1. Shake the Orange-Dijon Spinach Salad Dressing.
  2. Wash & dry baby spinach if it isn’t already pre-washed. 
  3. Tear spinach into bite-size pieces and layer in the bottom of a wide bowl.
  4. Slice and layer strawberries over spinach.
  5. Top with Maple Candied Walnuts.
  6. Drizzle with spinach salad dressing.

Spinach Salad Recipe Variations

  • Raspberries, blueberries, blackberries, and Mandarin orange segments are a great substitute for the strawberries.
  • Sub pecans, sliced almonds, or cashews for the walnuts.
  • Make it nut-free by using sunflower seeds or pumpkin seeds in place of the walnuts.
  • Garnish with a sprinkle of feta or Cotija cheese for a salty punch.
  • Sub Spring Mix or Power Greens for the baby spinach
  • Add sliced grilled chicken to make it a main course salad.

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Spinach salad with sliced strawberries and walnuts in a white bowl with a napkin and fork.
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Spinach-Strawberry Salad

A fresh Spinach Strawberry Salad with Maple Candied Walnuts is one of the easiest ways to invite the spring season inside.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4 Servings
Author: Judy Purcell

Ingredients

Orange-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons flax seed oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh parsley (dried herbs can also be used)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 dash hot sauce

Maple Candied Walnuts

  • 3/4 cup halved walnuts , or coarsely chopped
  • 1/3 cup pure maple syrup
  • Pinch sea salt
  • Parchment paper

For the Spinach Salad

  • 7 cups baby spinach , washed and ready-to-eat
  • 1/2 pint strawberries (about 1 cup, sliced)
US Customary - Metric

Instructions

For the Orange-Dijon Dressing

  • Prepare dressing by mixing all the dressing ingredients in a cruet or jar with a lid and shake. Refrigerate for 15-20 minutes before serving.

For the Walnuts

  • Tear off a 2-ft section of parchment paper for the walnuts to cool on when they're done. 
  • Toast 3/4 cup of walnuts in a skillet over med-high heat for 5-6 minutes until browned in spots. Slide skillet off the heat and pour 1/3 cup pure maple syrup evenly over the walnuts (it should sizzle when it hits the hot pan). 
  • Return to the stove and cook over med-low heat so the maple syrup gently bubbles for about 2 minutes, while stirring. Once the syrup thickens and coats the walnuts, sprinkle a pinch of sea salt evenly over the walnuts.
  • Pour the candied walnuts out onto the parchment paper, separating any that stick together, and allow to cool about 10 minutes. The maple coating will harden as it sits.

Layer the Salad

  • Tear any large spinach leaves into bite-size pieces. Layer spinach leaves in the bottom of a large bowl with the sliced strawberries and nuts on top, as desired. Pour the dressing over the salad ingredients, and toss. Serve immediately.

Notes

Spinach Salad Recipe Variations

  • Raspberries, blueberries, blackberries, and Mandarin orange segments are a great substitute for the strawberries.
  • Sub pecans, sliced almonds, or cashews for the walnuts.
  • Make it nut-free by using sunflower seeds or pumpkin seeds in place of the walnuts.
  • Garnish with a sprinkle of feta or Cotija cheese for a salty punch.
  • Sub Spring Mix or Power Greens for the baby spinach
  • Add sliced grilled chicken to make it a main course salad.

Nutrition

Serving: 4g | Calories: 335kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 557mg | Fiber: 3g | Sugar: 24g | Vitamin A: 4940IU | Vitamin C: 54.8mg | Calcium: 112mg | Iron: 2.3mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

⇒ Learn more about the health benefits of spinach salads in this article from Vegetarian Times, Nutrition Face-Off: Raw vs. Cooked Spinach

 

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  2. Katie Beck says

    5 stars
    The strawberries are coming in droves around here and they look and smell fabulous! I love this idea for a quick and light lunch or dinner. I have a bunch of blood oranges on the counter, I bet I could use one in the dressing – it sounds delicious!

    Reply

  14. mjskitchen says

    YAY – it’s strawberry season!!! We love spinach and strawberry salads, and yours looks especially delicious with the candied walnuts and orange dressing. What a great way to celebrate the start of spring!

    Reply

  18. Swathi says

    Spinach strawberry salad looks dleicious, my little one also fan of strawberries, her breakfast is mainly strawberries. Thanks for sharing with Hearth and Soul blog hop.

    Reply

  19. Michele@FitFoodista says

    Good morning!
    I live in Michigan where we experience the same weather identity crisis each spring. Both your strawberry salad and your chicken and dumplings are perfect for a typical two-day swing around here 😉

    Thanks for visiting Fit Foodista and for sharing at the Hearth and Soul Hop!

    Reply
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