Spinach Salad with Grilled Strawberries, Asparagus and Walnuts

A vibrant spring salad that will round out any barbecue. Perfect for backyard entertaining.
Course Salads
Cuisine Vegetarian
Keyword Gluten-free
Essential Ingredient spinach
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 230kcal
Author Aimee


  • 1 lb hulled strawberries
  • 1 bunch asparagus
  • 1/2 cup walnut halves
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • fresh spinach or spring greens


  • Preheat grill to 300F. If using charcoal, pile coals on two sides of the grill, leaving the middle for indirect heat cooking.
  • Place strawberries on indirect heat to begin the slow cooking. Turn them a few times, but mostly just let them slowly cook and transform over about 30 minutes.
  • Trim the asparagus, leaving 3 inch tips. Skewer the tips about halfway up the stalk with a bamboo or metal skewer. You can pile on about 8 or so. Brush lightly with olive oil.
  • Grill asparagus quickly over direct heat, about 3-5 minutes (grills will vary). You want to get a little charring on them, but not cook them completely. Set aside to cool to room temperature.
  • Throw walnuts into a pie pan or grill pan and toast them over the grill as well. Cool.
  • In a small bowl, whisk together olive oil, balsamic, maple syrup, salt and pepper until emulsified.
  • Pile spring greens high in a large salad bowl. Arrange grilled asparagus and toasted walnuts on top.
  • Just before serving, add grilled strawberries to the salad and drizzle with vinaigrette. Serve at once.


Pine nuts would be delicious in place of the walnuts. Slivers of red onion are also a great additional topping.


Calories: 230kcal