Go Back
+ servings

Easy Spinach Strawberry Walnut Salad

The best spinach strawberry walnut salad with lemon poppy seed dressing and candied walnuts. WFPB oil free dressing included.
Course Salad
Cuisine Italian
Keyword plant based, spinach strawberry salad, vegan,, wfpb
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 375kcal
Author Florentina


  • 1/2 lb baby spinach
  • 1 cup strawberries - sliced
  • 1 cup walnuts - toasted or glazed

Strawberry Lemon Poppyseed Dressing


  • Add all of the salad dressing ingredients but the poppyseeds to the bowl of a food processor or blender and puree until smooth. Taste and add more lemon and maple syrup / coconut nectar to taste. ( You can add a splash of water If you like to thin it out). Stir in the poppy seeds at this point.
  • Add the spinach and sliced strawberries to a large salad bowl. Pour the dressing over the top and toss to coat well. Sprinkle with the walnuts and serve promptly.

WFPB Oil-Free Dressing:

  • Simply replace the EVOO in the recipe with equal parts of water, white balsamic vinegar reduction,  1/2 banana or 1/4 cup apple sauce. Blend with the rest of the dressing ingredients and pour over the salad.



Calories: 375kcal | Carbohydrates: 23g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Sodium: 58mg | Potassium: 618mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5315IU | Vitamin C: 65.9mg | Calcium: 138mg | Iron: 3mg