Spinach Salad with Strawberry, Walnut, and Parmesan Shavings

I had some sweet and delicious strawberries in the fridge and some leftover baby spinach that needed to be used up, so I decided to combine the two and make this easy recipe for a spinach salad with strawberry, walnut, and parmesan shavings topped with a light balsamic vinaigrette. It was simple to make and paired nicely with steak and roasted asparagus.

Spinach Salad with Strawberry, Walnut, and Parmesan Shavings

Ingredients:

• Walnut pieces, toasted
• Baby spinach
• Strawberries, sliced
• Parmesan cheese shavings
• 2 tbsp olive oil or canola oil
• 1½-2 tbsp aged balsamic vinegar, to taste
• Sea salt and freshly cracked pepper, to taste

How to Make a Spinach Salad with Strawberry, Walnut, and Parmesan Shavings

Heat a small skillet over medium heat. Add the walnut pieces to the DRY skillet and cook, stirring often, until golden brown. Remove from heat and let them cool.

Place the spinach, strawberries, cooled walnuts, and Parmesan cheese shavings in a bowl.

Combine the olive oil (or canola oil) with the balsamic vinegar, sea salt, and freshly cracked pepper, to taste in a small container, whisking until well combined. Taste and add sugar if it’s too tangy.

Drizzle the vinaigrette over the salad, then toss until evenly coated. Serve immediately. Enjoy.

Side Note: My balsamic vinegar is VERY sweet, so I didn’t add any sugar, but if your balsamic vinegar is tangy and not sweet, you may want to add a bit of sugar to the vinaigrette.