spinach, strawberry and walnut salad with parmesan

Kathy Unger’s Spinach and Strawberry Salad—Unger Farms



  • 1/2 cup walnut oil
  • 1/2 cup thinly sliced shallots
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • black pepper
  • 2 ounces Parmesan–shaved on top


  • 2 bunches of spinach (about 8 cups, loosely packed)
  • 1 pint strawberries, hulled (stems/leaves removed) and thinly sliced, divided
  • 1/2 cup coarsely chopped toasted walnuts
  • 2 ounces Parmesan–shaved on top


We asked Kathy of Unger Farms—a family owned and operated berry farm in Cornelius, Oregon—for a quintessential taste of summer. She generously supplied us with this recipe for a strawberry salad that balances sweet and tart. Don’t wait on this! Fresh, local strawberries are only in season for a limited time.

  1. In a small saucepan over medium heat, warm the oil with the shallots.

  2. Reduce heat to low and cook until the shallots are softened, but not browned.

  3. Add the vinegar and mustard, whisking to emulsify.

  4. Season to taste with salt/pepper.

  5. In a large serving blow, place the spinach and season with salt/pepper then add strawberries and walnuts.

  6. Add half of the vinaigrette, toss well to coat and then add more, one tablespoon at a time.

  7. Shave Parmesan on top and garnish.