Recipe: Strawberry Fields Salad

This Strawberry Fields Salad with homemade caramelized walnuts was part of the Souplantation and Sweet Tomatoes summer menu.

The following is an official Souplantation-provided recipe originally posted on their blog.

Makes approximately 10 cups. Vegan, gluten free.


  • 2 cups Water
  • 1/2 cup Diced walnuts
  • 4 tbsp White sugar
  • 1 1/2 lb Sweetened frozen strawberries
  • 2/3 cup Balsamic vinegar
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp Kosher salt
  • 3/4 tsp Black pepper
  • 3/4 cup Canola oil
  • 4 cups Chopped romaine lettuce
  • 4 cups Mesclun mixed lettuce
  • 1 cup Sliced strawberries
  • 1/2 cups Shredded carrots
  • 1/2 cup Thinly sliced red onion
  • 1/2 cup Black raisins


  1. In a saucepan, bring the water to a boil and add the walnuts.
  2. Cook for 30 seconds.
  3. Remove walnuts from heat and strain them.
  4. Combine walnuts and 2 tablespoons of sugar in a bowl and stir to coat.
  5. Place walnuts on a baking sheet and bake at 325°F for 8-10 minutes or until golden brown. When done, set aside to cool.
  6. While walnuts are baking, combine the frozen strawberries, balsamic vinegar, dijon mustard, salt, pepper, oil and remaining sugar in a food processor and blend.
  7. Retain ½ cup for the salad and save the remainder for another dish.
  8. Toss the romaine lettuce, mixed lettuce, sliced strawberries, carrots, red onion, and raisins with the cooled walnuts and ½ cup of the dressing.
  9. Enjoy!

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