In this brightly tasting Strawberry Fields Harvest Salad, you’ll be humming the popular hit single and singing “nothing to get hung about, Strawberry Fields Forever,” while enjoying the springtime. It is strawberry season in Louisiana and the fields are growing some tasty berries for us! Strawberries are low in calories but jam-packed with antioxidants, fiber, and hydration. Incorporating them has been shown to help lower chronic risks of heart disease, diabetes, and cancer.
Although strawberries are great on many things, one way I particularly enjoy them is on a salad. By adding fruit, nuts, and a vinaigrette, you can really brighten any salad. You can also opt to add some chicken, shrimp, fish, or bacon to make this salad a complete meal option.
For the salad:
- 3/4 cup raw walnuts
- 1/2 small red onion, thinly sliced
- 10 ounces fresh baby spinach
- 1-quart strawberries, quartered
- 3/4 cup crumbled feta cheese
For the poppy seed dressing:
- 1/4 cup balsalmic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Toast the walnuts: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until the walnuts smell fragrant and the center of them are tan when broken in half. Transfer to a cutting board and roughly chop.
- Prepare the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined (alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries, red onion, feta, and walnuts. Dress lightly. Toss to combine. Serve immediately, with extra dressing on the side as desired.
About Devin Brittain:
Devin Brittain is a Registered Dietitian and Licensed Dietitian Nutritionist in the state of Louisiana. Born and raised in California, Devin obtained her Bachelors of Science in Food and Nutritional Sciences with an emphasis in Dietetics and Food Administration from California State University, Fresno. She then moved to Louisiana and completed her Dietetic Internship at Tulane’s School of Public Health and Tropical Medicine. Devin is currently the Outpatient Dietitian for the Cancer Center at West Jefferson Medical Center where she assists patients and teaches healthy cooking classes. She is serving on the board for the New Orleans Dietetic Association where she strongly advocates for the dietetic profession and the health of her community. In her free time, Devin enjoys attending festivals, reading, developing recipes, dancing, and cheering on the Saints! She is passionate about utilizing her food and nutrition knowledge to benefit others and believes in finding innovative ways to encourage a healthy lifestyle that works for each individual.