Strawberries in a salad might not be the first thing that comes to mind during Christmas, but their vibrant color and natural sweetness make them a perfect fit for the season. Pairing them with baby spinach, walnuts, and creamy cheese creates a balance of flavors and textures that’s both refreshing and indulgent.
The dressing—a simple mix of olive oil, strawberry jam, white balsamic vinegar, and honey—brings everything together with a sweet and tangy finish.
While salads often take a backseat to heavier dishes during holiday dinners, this one can truly shine. The combination of fruity cream cheese (I used a wonderfully fruity cream cheese from Weissenhorner), crunchy walnuts, and juicy strawberries adds layers of flavor that feel both light and festive.
It’s a dish that doesn’t just look good on the table but also complements the richness of traditional Christmas mains.
If you’re looking for something quick, easy, and utterly delicious to add to your Christmas menu, give this strawberry salad a try. It’s refreshing, versatile, and a crowd-pleaser—perfect for balancing out all the heavier holiday classics.
Plus, it’s make-ahead friendly, so you can chill it in the fridge and focus on other dishes while the flavors meld beautifully. Let this salad add a pop of color and brightness to your Christmas spread!
Ingredients:
(Serve 4)
Strawberries, 250g
High Quality Extra Virgin Olive Oil, 1/4 Cup
Strawberry Jam, 1 TBSP
White Balsamic Vinegar, 2 TBSP
Pure Honey, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Baby Spinach, 125g
Walnuts Coarsely Chopped, A Handful
Feta / Cottage Cheese Crumbled, 125g I'm using a fruity cream cheese from Weissenhorner
Directions:
Wash the strawberries thoroughly.
Remove the leaves and slice off the stems.
Coarsely quater the strawberries.
In a large mixing bowl, whisk together olive oil, strawberry jam, balsamic, honey, salt and pepper until well combined.
Toss in the spinach, strawberries and walnuts until well coated.
Lastly, mix in the cheese.
Taste and adjust for seasonings.
Cover and chill in the fridge for at least 2 hrs.
Serve and enjoy.
Bright, tart and yummilicious...
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