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An extra-fancy editorial food photograph of a vegan strawberry avocado spinach salad in a wide, shallow handmade ceramic bowl. Juicy sliced strawberries, creamy avocado cubes, baby spinach, thin red onion ribbons, and glossy candied walnuts scattered on top.

Strawberry and Avocado Spinach Salad with Candied Walnuts

The Flexi Vegan
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • Baby spinach: 4–5 cups
  • Fresh strawberries: 1 heaping cup, hulled and sliced
  • Avocado: 1 ripe, sliced or cubed
  • Red onion: Thinly sliced (about 1/4 small onion)
  • Walnuts: 1/2 cup
  • Maple syrup: For candying walnuts (1 tablespoon) and vinaigrette (1–2 teaspoons)
  • Balsamic vinegar: 2 tablespoons
  • Extra-virgin olive oil: 3 tablespoons
  • Dijon mustard: 1 teaspoon
  • Sea salt and black pepper: To taste
  • Optional add-ins: Fresh basil or mint, hemp hearts, pumpkin seeds, vegan feta

Instructions
 

  • Prep the produce: Rinse and dry the spinach. Hull and slice the strawberries. Slice the avocado just before serving to keep it fresh. Thinly slice the red onion.
  • Quick-candy the walnuts (no-stovetop hack): Toss walnuts with 1 tablespoon maple syrup and a pinch of salt. Spread on parchment and let sit 5–10 minutes to get tacky. For extra crunch, air-dry longer or toast briefly if you don’t mind a 3-minute heat-up.
  • Make the vinaigrette: In a jar, combine balsamic vinegar, olive oil, Dijon, 1–2 teaspoons maple syrup, a pinch of salt, and pepper. Shake until emulsified. Taste and adjust sweetness or acidity.
  • Assemble the base: Add spinach to a large bowl. Drizzle with half the vinaigrette and toss to lightly coat.
  • Add toppings: Layer on strawberries, avocado, red onion, and candied walnuts.
  • Finish and serve: Spoon on more vinaigrette as needed. Sprinkle a pinch of salt and pepper. Garnish with chopped basil or mint if using. Serve right away.