Strawberry Walnut Vegetable Salad serves crunchy walnuts and sweet strawberries tossed with freshly blanched Brussels Sprouts and asparagus spears. A light honey basil balsamic dressing ties these healthy ingredients together for one fantastic light lunch or dinner!
Part of a great strawberry recipes lineup from #OurFamilyTable group. Don’t forget to scroll down to enjoy links to our strawberry recipes!
A spring salad is one of my favorite meals. I love using seasonal vegetables and fruit.
Brussels Sprouts are like tiny cabbages that work in slaw or multi-vegetable mixes. I just cut the bigger ones in half to expose all those layers.
Asparagus spears add great texture. Lightly blanched, these green veggies make a great base for a salad. Add few strawberries for a touch of color and sweetness.
Any good salad is not complete without some crunch. That’s where walnuts come in.
If you buy walnuts in sealed packaging, you can store the walnuts in their original packaging. Once you open the bag, transfer the walnuts to an airtight container to maintain freshness. If you buy bulk walnuts, either in-shell or shelled, place the walnuts in an airtight container for long-term cold storage. When storing walnuts in your refrigerator, store them away from foods with strong odors (e.g. fish, cabbage, onions). Walnuts can absorb the flavors of other foods.
Strawberry Walnut Vegetable Salad
I use white balsamic vinegar but regular balsamic vinegar works as well!
Strawberry Walnut Vegetable Salad
Ingredients
- 1 cup walnut pieces
- 2 cups sliced strawberries
- 2 cups Brussels Sprouts, fresh or frozen
- 1/4 pound baby asparagus spears about 10 spears
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar I use white balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
Instructions
- In a medium-sized saucepan, add Brussels Sprouts and 1/2 cup water, cover and bring to a boil over high heat. Boil about 1 minute, covered. Remove from heat, drain, and place sprouts in ice bath to stop cooking process. Drain.
- Trim any hard ends off asparagus. Wrap asparagus spears in a damp not wet, paper towel. Microwave on high for about 1 minute. Carefully unwrap to avoid steam and check for doneness. Asparagus should be crisp tender. Rewrap and cook an additional minute if needed. Cut into bite-sized pieces.
- Place walnuts, Brussels Sprouts, asparagus and a medium-sized bowl. Gently stir to combine. Add strawberry slices and 3 tablespoons chopped basil. Stir.
- In a separate bowl, whisk together oil, vinegar, honey, salt and remaining basil. Drizzle over salad mixture. Serve warm or chilled.
Strawberry Recipes
- Grilled Fish Topped with Strawberry Salsa from A Kitchen Hoor’s Adventures
- Pork and Strawberry Salad with Buttermilk Ranch Dressing from Hezzi-D’s Recipe Box
- Strawberry Cheesecake Rolls from Jen Around the World
- Strawberry Cream Cheese Swirl Bars from That Recipe
- Strawberry Gochujang Dressing from Magical Ingredients
- Strawberry Rhubarb Crumble Pie from Art of Natural Living
- Strawberry Tanghulu from Creative Cynchronicity
- Strawberry Walnut Vegetable Salad from Cindy’s Recipes and Writings
- Strawberry Whiskey Sour from Karen’s Kitchen Stories
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How do you enjoy Strawberries? I’d love to hear your ideas in a comment below!
