Sałatka ze Szpinakiem, Truskawkami i Orzechami Włoskimi

Easy Spinach Strawberry Walnut Salad

We’ve got a major heatwave on our hands this summer. Poland is literally b-o-i-l-i-n-g! No wonder nobody is up for a bowl of hot soup for lunch (or anything warm for that matter).

Luckily, the stores are full of fresh Polish produce:
spinach leaves are crisp & tender, while strawberries are bursting with juicy sweetness.

The grand master plan was to use these greens up for my lunch. But here’s the thing:

I wanted a salad that would keep me going for the rest of the day (lots of drawings to finish). A super-light salad works great as a side dish, but not necessarily as a main course.

So I added in some more Polish staples: walnuts (which I toasted for extra crunchiness) and some goats cheese (for some luxurious creaminess). What a perfect combo – both nutritious and delicious!

Top view of a bowl full of walnuts on a white marble table.

My advice: don’t skip the fruit preserve in your dressing. It really adds another dimension to this salad. I had a blueberry one at hand, but a strawberry one would make a lot more sense.


Top view of a bowl with Baby Spinach Strawberry Walnut Salad with Goat Cheese. On a white marble background.
Top view of a bowl with Baby Spinach Strawberry Walnut Salad with Goat Cheese. On a white marble background.

Easy Spinach Strawberry Walnut Salad with Goat Cheese

Yield: 3
Prep Time: 7 minutes
Cook Time: 3 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

Summery salad made out of wonderful Polish ingredients: Baby Spinach, Strawberries, Walnuts and Goat Cheese.


  • 0.5 cup (65 g) chopped walnuts
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp strawberry preserve or jam
  • a pinch of sea salt (a generous pinch!)
  • 1 cup (200 g) fresh strawberries
  • 3/4 cup (170 g) fresh spinach
  • 3.5 oz (100 g) goat cheese, crumbled


  1. Heat up a dry frying pan. Reduce the heat to medium and add chopped walnuts. Stir continuously until the nuts get golden brown and start to smell divine - usually 2 minutes is enough.
  2. Move the walnuts onto a plate and leave to chill.
  3. In a large bowl, blend together olive oil, citrus juice, fruit preserve and sea salt.
  4. Slice strawberries into halves. Toss them into the bowl. Coat gently with dressing.
  5. Gradually add in baby spinach and toss for all the leaves to coat with dressing.
  6. Add toasted walnuts and crumbled goat cheese.
  7. Serve!


1. I've used a blackcurrant preserves, but strawberry would make more sense :)

2. Lemon juice can be replaced by lime juice. I used fresh orange (a tangy one), as I was out of lemons ????

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 15mgSodium: 208mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 10g

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A photograph of two bowls with Baby Spinach Strawberry Walnut Salad with Goat Cheese. On a white marble background.

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