Sweet strawberries, juicy grapes, creamy avocado and chopped walnut pieces tossed in a colorful bed of fresh greens make this a springtime favorite. This recipe is yet another example of how quickly you can whip up strong, robust flavors in a way that doesn’t require any convoluted and confusing steps. You can’t go wrong when you’re building up a flavor profile with ingredients like these!   Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins

Strawberry and Grape Walnut Salad [Vegan]





For the Balsamic Vinaigrette:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 teaspoon minced garlic
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste

For the Salad:

  • 5 cups (150 g) loosely packed salad greens such as spinach, arugula or watercress
  • 1 cup (144 g) strawberries, cut into quarters
  • 1 cup (150 g) red grapes, cut in half
  • 1/2 cup (59 g) walnuts, roughly chopped
  • 1 avocado, diced


  1. To make the vinaigrette, add the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper to a small bowl and whisk well. Taste and season with additional salt and pepper if needed. Place in the fridge until you’re ready to dress your salad.
  2. To make the salad, add the salad greens, strawberries, grapes, walnuts and avocado to a large salad bowl. Toss to combine. Just before serving, add the vinaigrette and toss to fully coat the salad ingredients.